Curried Rice Noodles
Indulge in the vibrant, flavor-packed delight of Curried Rice Noodles, a quick and satisfying meal bursting with bold Thai-inspired flavors. This recipe combines silky rice noodles with creamy coconut milk, aromatic red curry paste, and a medley of fresh vegetables like julienned carrots, crisp red bell peppers, and tender baby spinach. Infused with garlic, ginger, and a dash of lime juice for a tangy finish, this dish is a harmony of sweet, savory, and spicy notes. Topped with crunchy crushed peanuts, fragrant cilantro, and sliced green onions, it’s a feast for both the eyes and the taste buds. Ready in just 35 minutes, this gluten-free option is perfect for weeknight dinners or when you’re craving restaurant-quality noodles at home. Serve these curried rice noodles piping hot and watch them become a new household favorite!
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Recipe Information
Ingredients
- 250 grams rice noodles
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 tablespoons lime juice
- 1 medium, julienned carrot
- 1 medium, thinly sliced red bell pepper
- 2 cups baby spinach
- 2 sliced green onion
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons crushed peanuts
- 100 ml water
Instructions
Soak the rice noodles in warm water for 10-15 minutes or as per package instructions until softened. Drain and set aside.
Heat the vegetable oil in a large pan or wok over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic and grated ginger, stirring frequently for about 1 minute until fragrant.
Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to develop.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the soy sauce, sugar, and lime juice, stirring well to incorporate. Taste the sauce and adjust seasoning if necessary.
Add the julienned carrot and sliced red bell pepper to the sauce. Simmer for 4-5 minutes until the vegetables are tender but slightly crisp.
Gently toss the softened rice noodles into the pan, ensuring they are fully coated in the curry sauce.
Fold in the baby spinach and let it wilt for 1-2 minutes.
Remove the pan from heat and garnish the noodles with sliced green onion, chopped cilantro, and crushed peanuts.
Serve immediately and enjoy your Curried Rice Noodles!
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 12.3 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
