Recipe serves approximately 4-16 oz portions

Ingredients:

• 8 oz dried rice noodles
• 2 cups broccoli florets
• 2 cups butternut squash, diced
• 1 cup shiitake mushrooms, sliced
• 4 tbsp scallions, diced
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 2-4 tsp green curry paste (adjust to taste)
• 1 cup coconut milk
• 1/2 cup water
• 2 tsp Thai basil paste
• 1 tsp lemon juice
• 2 tsp cilantro, chopped (optional)

Instructions:

Green Curry Sauce:

• Heat olive oil in a saucepan over medium heat.
• Add minced garlic, ground ginger, and green curry paste. Cook for 2-3 minutes, stirring to prevent burning.
• Pour in half of the coconut milk and cook for 5-8 minutes, stirring.
• Add the remaining coconut milk, water, Thai basil paste, lemon juice, and cilantro. Stir well.
• Bring the mixture to a boil and simmer for an additional 10 minutes, occasionally stirring.

Noodles & Vegetables:

• Cook the rice noodles according to package instructions. Drain and set aside.
• In the last 30 seconds of cooking, add broccoli to blanch.
• Sauté butternut squash and shiitake mushrooms until tender.
• Combine cooked noodles, blanched broccoli, sautéed vegetables.

Assembling:

• Pour Green Curry Sauce over noodles and vegetables. Adjust spiciness to your liking.
• Garnish with scallions.
• Serve hot and enjoy your Green Curry Noodles!