Yellow Curry Noodles (Print Version)

# Ingredients:

01 - 14 oz can of coconut milk
02 - 2 cups of assorted veggies (think carrots, snap peas, or peppers)
03 - 8 oz of rice noodles
04 - 1 tsp sugar
05 - 1 tbsp soy sauce (use tamari if you're avoiding gluten)
06 - A wedge of lime and a sprig of cilantro for topping
07 - 1 small onion, chopped up
08 - 2 cloves garlic, finely chopped
09 - 1 tbsp olive oil
10 - 1 tbsp freshly grated ginger
11 - 2 tbsp of yellow curry paste

# Instructions:

01 - Follow the directions on the noodle package to cook them. Rinse, strain, and leave them be.
02 - Warm up the olive oil in a large pan or wok over medium heat. Toss in the onion and cook it for 2-3 minutes until soft.
03 - Add the garlic along with the ginger, stirring for about a minute until it smells amazing.
04 - Mix in the curry paste, making sure the onion mixture is coated. Let it cook for 1-2 minutes to bring out the flavor.
05 - Pour in the coconut milk, soy sauce, and sugar. Let it heat up and start to bubble gently.
06 - Toss in the veggies and let them cook for 3-5 minutes. You want them soft but still with a bit of crunch.
07 - Throw the drained noodles into the pan and stir so everything gets covered with the sauce.
08 - Dish it out immediately and top with lime wedges and fresh cilantro.

# Notes:

01 - These creamy coconut yellow curry noodles come with tender veggies and bold, delicious flavors. Quick and satisfying!
02 - Perfect for those nights when you need something healthy and filling without spending hours in the kitchen.

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