Craving noodles with a kick? Serve up some sweet and spicy Curry Noodles!
Inspired by the aromatic and colorful curries found in Thai cuisine, these creamy curry noodles are to live for! With a spicy-sweet flavor that conquers cravings and warms the belly, this satisfying dish makes a great meal on its own or with a roll or side salad.
The red curry sauce has just the right amount of heat to make your tongue tingle, while coconut milk creates a creamy sweetness to balance it out. And don’t worry — this isn’t just a big bowl of noodles. There’s also red bell pepper, carrot, onion, garlic, and ginger, all of which make each new bite as satiating as the last.
Amazingly, curry noodles take less than thirty minutes to make, so you can whip them up on a weekday evening or even in the morning to take with you for lunch. One big batch of curry noodles can go a long way. Between the sweetness, spices, and splash of tangy lime juice, this delicious dish kicks the curiosity (and flavor) up a notch!
Are Curry Noodles Healthy?
While this is a carb-heavy dish because of the noodles, you can easily make adjustments to amplify its nutritional value. For example, add Sautéed Broccolini or Air-Fryer Peppers for some extra fiber and vitamins. If you want more protein, add Baked Tofu or Soy Sauce Chicken. If you need to cut back on salt, use low-sodium soy sauce and use gluten-free soy sauce to make this recipe one hundred percent gluten-free. With no animal products at all, this recipe is also vegan!
The Curious Curry Mystery
While curry is thought to have originated in India, it also has roots all over Asia. You’ll find curry powder or curry paste as a key ingredient in many cultures, and each dish that uses this versatile ingredient has its own unique symphony of sweet, spicy, and sometimes umami flavors. With so many types of curries to try, you can never really get bored with them.
This vibrant and flavorful recipe features several hallmark ingredients and techniques characteristic of Thai cuisine, particularly in its use of rice noodles, red curry paste, and coconut milk. The dish also incorporates garlic and ginger, which are essential in many Thai dishes for building flavor, and the inclusion of red curry paste is quintessentially Thai, as curries are a staple in Thai cooking.
How to make ahead and store
Let the curry noodles cool to room temperature before scooping them into an airtight container. They’ll keep in the fridge for 3 to 4 days. I don’t recommend freezing them, as this could ruin the noodles’ texture. When reheating them on the stove at medium temperature, use a splash of veggie broth or oil to make sure the noodles don’t stick together or burn. Stir continuously until they sizzle and become fragrant.
Serving Suggestions
Serve your bright and shiny curry noodles with a splash of lime juice and fresh cilantro for garnish. You’re also welcome to top it with chopped green onions.
For a savory side, try some Steamed Broccoli, a few Fried Spring Rolls, these Chicken Egg Rolls, or some Roasted Curried Cauliflower. You could also check out some sweeter options like these Grilled Sweet Potatoes, these Honey-Glazed Carrots, or an Asian-Inspired Cabbage Salad.
Ingredients
- 12 ounces rice noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 medium onion thinly sliced
- 4 teaspoons fresh ginger grated
- 3 tablespoons red curry paste
- 1 1/2 teaspoons cornstarch
- 1 14-ounce can coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 1 1/2 tablespoons freshly squeezed lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Cook the rice noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the garlic, onion, and ginger, sautéing until fragrant.
- Stir in the red curry paste and cook for 1 minute. Mix cornstarch into coconut milk until smooth.
- Pour in the coconut milk, soy sauce, and maple syrup, and bring the mixture to a simmer. Cook for 5 minutes, or until slightly thickened.
- Add the cooked noodles to the skillet along with the red bell pepper and carrot. Toss everything together and cook for an additional 3 to 5 minutes. Remove from the heat, then stir in the lime juice and cilantro. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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