Coconut Curry Noodles (Print Version)

# Ingredients:

01 - 2 cups mixed veggies like snap peas, carrots, and bell peppers
02 - 1 teaspoon sugar
03 - 1 tablespoon soy sauce (or tamari if avoiding gluten)
04 - 1 can (14 oz) coconut milk
05 - 2 tablespoons yellow curry paste
06 - 1 small onion, chopped up
07 - 1 tablespoon olive oil
08 - 8 oz rice noodles
09 - 2 garlic cloves, finely chopped
10 - 1 tablespoon grated fresh ginger
11 - Lime wedges and fresh cilantro for topping

# Instructions:

01 - Follow the directions on the rice noodle package to cook them, then drain well and put aside.
02 - In a big skillet or wok, warm up olive oil over medium heat. Toss in the onion and cook for 2-3 minutes until it softens.
03 - Drop in the ginger and garlic, stirring for a minute until it smells amazing.
04 - Toss the yellow curry paste in and mix it around with the onions. Let it cook in for 1-2 minutes to enhance the flavors.
05 - Pour in coconut milk, sugar, and soy sauce. Bring things to a gentle simmer.
06 - Stir in the mixed vegetables and let them cook for about 3-5 minutes so they stay crisp but tender.
07 - Mix the cooked noodles into the skillet. Make sure everything's coated in the curry sauce.
08 - Serve it right away with cilantro and some lime wedges on top.

# Notes:

01 - These Yellow Curry Noodles come together in just 15 minutes, with creamy coconut and punchy curry flavor.
02 - Perfect for weeknights when you need a fast, filling, and wholesome meal!

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