Curry Noodles Stir Fry
These Curry Coconut Noodles are so easy to make and contain all the ingredients you want in a delicious one pot noodles. Perfect for gluten free and vegan diet.
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INGREDIENTS
- 1 cup coconut milk
- 2 teaspoon curry powder, or you can also use 1 tablespoon red curry paste (but flavor different)
- 2 small garlic cloves, minced
- ⅓ cup fresh peas
- 6 mushrooms
- ½ pound noodles
- 3 cup spinach
- ½ of a brown onion, diced
- ½ of one whole lime , juiced
- 2 teaspoon sesame seeds
- vegetable oil for cooking
- 1 knob ginger (about 1 inch), grated
INSTRUCTIONS
- In a large skillet cook onion until translucent and slightly brown.
- Add ginger, garlic, curry, add more olive oil to the skillet if needed.
- Meanwhile, boil the noodles following the instructions on the package.
- Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.
- Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles covered in sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.
- Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!
VIDEO
NOTES
Store: Can be stored in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them.
You can freeze the noodles if you want up to 2 months.
You can freeze the noodles if you want up to 2 months.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 385kcal
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