Curry Noodles

1

Cook the rice noodles according to package instructions until al dente, then drain and set aside.

2

In a large skillet, heat the vegetable oil over medium heat. Add the garlic, onion, and ginger, sautéing until fragrant.

3

Stir in the red curry paste and cook for 1 minute. Mix cornstarch into coconut milk until smooth.

4

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.

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