Satisfy your takeout cravings with curry noodles - a flavorful and aromatic dish infused with fragrant spices and so easy to customize! This recipe comes together in less than 10 minutes!
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.
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.
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.