Ingredients
– 200 g rice noodles
– 400 ml coconut milk
– 2 tablespoons vegetable oil
– 2 garlic cloves, minced
– 1 tablespoon fresh ginger, finely grated
– 2 tablespoons curry paste
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– 1 cup mixed vegetables (like bell peppers and carrots)
– Fresh coriander for garnish
Method
1. Cook the rice noodles according to the package directions, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
3. Stir in the curry paste, coconut milk, soy sauce, and sugar. Bring the mixture to a gentle simmer.
4. Add the cooked noodles and mixed vegetables to the pan. Toss everything together and cook for about 5 minutes or until the vegetables are tender.
5. Serve the noodles hot, garnished with fresh coriander.
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