10-Minute Curry Noodles

Satisfy your takeout cravings with my 10-minute curry noodles - a flavorful and aromatic dish infused with fragrant spices and so easy to customize! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Asian

Cook Time 10

Total Time 10

Servings servings

Calories 393kcal

Author Arman Liew

Ingredients

8 1/2 ounces rice noodles dry
3 tablespoons red curry paste
2 cloves garlic chopped
1 teaspoon ginger peeled and grated
1 cup canned coconut milk full fat
3 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon lime juice
1/2 cup vegetable broth

Instructions

Place the rice noodles in a large bowl and pour boiling water over them until completely covered. Let it sit for 4 minutes and drain immediately.
While the noodles soften, add the curry paste to a wok and cook for a minute over medium-high heat. Add garlic and ginger and cook for another minute.
Reduce the heat and pour in the coconut milk. Stir everything well.
Add drained noodles and stir them to combine with the mixture, followed by the soy sauce, maple syrup, and lime juice. Mix everything together before adding the vegetable broth.
Cook everything together for another 2-3 minutes, before removing the wok from the heat and serving the noodles immediately.

Video

Notes

TO STORE: Keep the leftover sauce-covered noodles in an airtight container in the fridge. They should stay fresh for up to 5 days.

TO REHEAT: Either reheat the noodles in the microwave or warm them in a skillet on the stove. Add a splash of vegetable broth or water to the pan to help loosen the sauce.

Nutrition