🥢 Ingredients

• 1 tablespoon neutral oil (like avocado or light olive oil)

• ~2/3 lb mixed stir-fry vegetables
  Cabbage, carrot, bell pepper, red onion, mushrooms, and green onion work beautifully — but feel free to use what you have

• 2 to 3 tablespoons Thai red curry paste (check that it’s vegetarian if needed)

• 1 1/2 cups canned coconut milk

• ~2/3 lb fresh noodles (egg noodles, rice noodles, or whatever you enjoy)

• 1/2 teaspoon black pepper

• Optional: 1 cup water or veggie broth (for a thinner, soupier texture)

• Fresh cilantro, to serve (optional)

🍜 Instructions

1. In a large pan or wok, warm the oil over medium heat. Add your vegetables — including mushrooms and green onion — and cook for about 4–5 minutes, just until they begin to soften.

2. Stir in the curry paste and coconut milk, then add the noodles. Mix gently until everything is coated in that creamy sauce.

3. Season with black pepper and let it simmer for 5 more minutes, or until the noodles are soft and the sauce has thickened slightly.

4. If you’d like it soupier, stir in a splash of broth or water.

5. Serve warm, topped with fresh cilantro if you'd like.

Tip: Add cilantro just before serving to keep its flavor fresh — it’s more of a finish than a stir-in herb.

💬 A Note from Sylvie
This isn’t a traditional Thai curry noodle bowl, but it’s one I come back to often. It’s quick, deeply flavorful, and flexible — perfect for when I want something warm and satisfying without spending hours in the kitchen. It’s one of those meals that’s both simple and soul-warming — which is my favorite kind. . 🍜