Coconut Curry Noodles

Ingredients

• 6 oz Rice noodles
• 1 can (13.5 oz) Coconut milk
• 2 tbsp Red curry paste
• 1 Bell pepper
• 1 Carrot
• 2 cups Baby spinach
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 1 Lime
• 2 tbsp Fresh cilantro(optional)
• 1 tbsp Vegetable oil

Instructions

1. 1

   Cook rice noodles according to package directions, then drain and set aside.

2. 2

   Heat oil in a large skillet over medium heat. Add red curry paste and cook, stirring, for 1 minute until fragrant.

3. 3

   Stir in coconut milk, soy sauce, and brown sugar. Add sliced bell pepper and julienned carrot and simmer 5-6 minutes until vegetables are tender-crisp.

4. 4

   Add spinach and cooked noodles, tossing gently for 2 minutes until spinach wilts and noodles are coated in the sauce.

5. 5

   Remove from heat, squeeze in lime juice, and top with cilantro before serving.