Love at first bite. The coconut milk flavor shines through very well in the noodles and the red curry provides just the right flavor balance in these noodles.
COOKING NOTES FOR THE COCONUT CURRY STIR FRY
Cooking Time for Noodles: DO NOT overcook the noodles. Leaving the noodles in hot water for too long will cause it to break down and turn to pieces with the slightest touch. Trust me on this—I’ve eaten too many goopy noodles over the last year, and I don’t want you to make the same mistake I did. Since we’re stir-frying these noodles, leaving them in hot water for 4 to 5 minutes should be long enough. If you prefer softer, gummier noodles, leave it in for 6 minutes. But let me warn you, the noodles may start to break down when you stir fry them.Use Tongs for Browning Tofu: There’s nothing wrong with using chopsticks or a spatula to help flip tofu cubes, but tongs are so much easier to work with.Cooked Red Cabbage Bleeds: You may know this already, but red cabbage, when cooked, tends to bleed into other food. For these photos, I cooked the noodles and vegetables separately to prevent the cabbage from releasing bluish hues on the noodles.
LOOKING FOR MORE NOODLE DISHES?
Vegetable Mung Bean Stir Fry NoodlesSesame and Olive Soba NoodlesHot & Sour Coconut Noodle SoupYou can also visit my complete noodles archives here.
