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When it comes to vibrant and satisfying meals, few dishes can compete with the Spicy Curry Coconut Noodle Stir Fry. This dish is a delightful fusion of bold flavors and wholesome ingredients, offering a rich tapestry of taste that is both comforting and invigorating. With its creamy coconut milk, zesty red curry paste, and a medley of fresh vegetables, this stir fry not only pleases the palate but also nourishes the body, making it a perfect choice for any time of the year.

Spicy Curry Coconut Noodle Stir Fry

Experience a burst of flavors with the Spicy Curry Coconut Noodle Stir Fry! This delightful dish combines creamy coconut milk, zesty red curry paste, and a colorful array of fresh vegetables for a nourishing meal that's quick to prepare. Perfect for busy lifestyles, it's easily adaptable for various dietary needs, including gluten-free and vegan options. Dive into this vibrant stir fry that promises comfort and creativity in every bite—ideal for any occasion!
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Ingredients
  

200g rice noodles

1 tablespoon vegetable oil

1 medium onion, sliced into thin strips

3 cloves garlic, minced

1-inch piece ginger, freshly grated

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 cup snap peas, trimmed

1 cup bean sprouts

1 can (400ml) coconut milk

2 tablespoons red curry paste

2 tablespoons soy sauce

1 tablespoon fresh lime juice

1 tablespoon brown sugar

Fresh cilantro leaves, for garnish

Sliced green onions, for garnish

Crushed peanuts, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Noodles:

    - Bring a pot of water to a boil and add the rice noodles. Cook according to the package instructions until al dente. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

      Sauté the Aromatics:

        - In a large skillet or wok, pour in the vegetable oil and heat it over medium heat. Add the sliced onion and sauté for about 2-3 minutes, stirring occasionally, until it becomes translucent and begins to soften.

          - Next, add the minced garlic and freshly grated ginger to the skillet. Cook for an additional minute, stirring frequently, until fragrant.

            Add the Vegetables:

              - Introduce the thinly sliced red and yellow bell peppers along with the snap peas into the skillet. Stir-fry these vegetables for 3-4 minutes, allowing them to become vibrant in color while remaining slightly crisp.

                Create the Sauce:

                  - In a small mixing bowl, whisk together the coconut milk, red curry paste, soy sauce, lime juice, and brown sugar until the mixture is smooth and well blended. Pour this flavorful sauce over the sautéed vegetables in the skillet, ensuring an even distribution.

                    Combine Everything:

                      - Carefully add the cooked rice noodles to the skillet, using tongs or a spatula to gently toss everything together. Coat the noodles evenly with the sauce and cook for an additional 2-3 minutes, allowing the dish to heat through completely.

                        Serve:

                          - Remove the skillet from heat and transfer the stir-fry to a serving platter or individual bowls. Garnish generously with chopped cilantro, sliced green onions, and crushed peanuts. Serve with lime wedges on the side to add a zesty kick when desired.

                            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                              Presentation Tips: For an eye-catching presentation, serve the stir fry in deep bowls and sprinkle the garnishes on top in a vibrant pattern. The colorful vegetables paired with fresh herbs and crunchy peanuts create an inviting dish!