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If you're looking for a dish that bursts with flavor while also being incredibly easy to prepare, look no further than Spicy Curry Coconut Noodle Stir Fry. This delightful recipe offers a harmonious blend of vibrant flavors, making it an enticing choice for both casual weeknight dinners and more elaborate gatherings. With its creamy coconut base complemented by the warmth of red curry, this dish elevates simple ingredients into a gourmet experience.

Spicy Curry Coconut Noodle Stir Fry

Discover the vibrant flavors of Spicy Curry Coconut Noodle Stir Fry, a quick and customizable meal that's perfect for any occasion. This recipe features rice noodles soaked in a creamy coconut milk and red curry sauce, complemented by fresh vegetables like bell peppers and spinach. It's not just about easy preparation; it's also a nutritious dish that balances spices, sweetness, and savory notes. Enjoy a gourmet experience at home with this delightful stir-fry!
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Ingredients
  

8 oz rice noodles

1 can (13.5 oz) coconut milk

2 tbsp red curry paste

1 tbsp soy sauce

1 tbsp lime juice

1 tbsp honey or maple syrup

1 tbsp vegetable oil

2 cloves garlic, minced

1 inch piece ginger, grated

1 red bell pepper, sliced

1 cup snap peas

1 cup baby spinach

1/4 cup fresh cilantro, chopped (for garnish)

1-2 green onions, sliced (for garnish)

1 lime, cut into wedges (for serving)

Salt, to taste

Instructions
 

Cook the Rice Noodles:

    Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions (usually about 4-6 minutes). Once cooked, drain, rinse with cold water to stop cooking, and set aside.

      Prepare the Sauce:

        In a mixing bowl, combine the coconut milk, red curry paste, soy sauce, lime juice, and honey/maple syrup. Whisk until well blended.

          Sauté Aromatics:

            In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

              Add Vegetables:

                Toss in the sliced red bell pepper and snap peas. Sauté for 3-4 minutes until they begin to soften but still have a crunch.

                  Combine Noodles and Sauce:

                    Add the drained rice noodles to the skillet along with the coconut curry sauce. Gently toss to combine, ensuring that the noodles are well coated in the sauce.

                      Add Spinach:

                        Fold in the baby spinach and cook for an additional 1-2 minutes until the spinach wilts and everything is heated through.

                          Season to Taste:

                            Taste the stir fry and add salt if necessary. If you want it spicier, feel free to add more red curry paste or some chili flakes.

                              Garnish and Serve:

                                Serve the noodle stir fry hot, garnished with fresh cilantro and sliced green onions. Offer lime wedges on the side for extra zesty flavor.

                                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings