Yellow Curry Noodles (Print Version)

# Ingredients:

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

# Instructions:

01 - Follow the directions on the package to cook your rice noodles. Drain once done and put them aside.
02 - Warm olive oil in a wide pan or wok over medium heat. Add chopped onion and cook for about 2-3 minutes until it softens.
03 - Throw in the garlic and ginger, stirring for about a minute until their scent fills the air.
04 - Stir the yellow curry paste into the onion mixture. Let it cook for around 1-2 minutes to bring out the flavors.
05 - Add coconut milk, soy sauce, and sugar to the pan and let it simmer gently.
06 - Toss in your chosen mixed vegetables and let them cook for 3-5 minutes, keeping them slightly crunchy.
07 - Add the noodles that you set aside earlier into the pan. Stir everything together so the noodles soak up the sauce.
08 - Serve right away with lime wedges and a sprinkle of fresh cilantro.

# Notes:

01 - With a creamy coconut base and flavorful curry, these noodles are quick to whip up and pair beautifully with bright, fresh veggies.
02 - Perfect for nights when time is tight but you still want something wholesome and satisfying.

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