red curry noodles

red curry noodles CLICK HERE TO  PIN  THIS RECIPE Okay, here’s the bottom line: THIS IS DELICIOUS. It’s got so many vegetables that it’s kind of like a salad – you know, in that noodles-stiry-fry salad type way? (How I prefer all my salads, TBH.) But instead of a crispy fresh vibe, it’s slurpy, saucy, just the right amount of sticky, with stir fried noodles and fork-tender vegetables and happy little cubes of tofu (if you want) all bathed in a borderline aggressive amount of coconut curry flavor. Oh, hey. Did I mention this jumps from stovetop to table in less than 30 minutes? Because easy is how I roll right now. Here’s what we’re working with. I almost always have all these ingredients in my pantry. I’m guessing you do, too. And if you don’t, it’s time to stockpile, Y2K style. rice noodles red curry paste ginger and garlic coconut milk fresh vegetables – although I pinky swear you can use a big ol’ bag of frozen stir fry vegetables if the chopping feels like a lo