Red Curry Noodles

Recipe serves approximately 4-16 oz portions


  • 8 oz dried rice noodles
  • 1 cup sweet potatoes, diced
  • 1 cup kale, chopped
  • 2 tablespoons olive oil
  • 1/2 tablespoon garlic, minced
  • 1/2 tablespoon ginger, minced
  • 2-4 tablespoons red curry paste (adjust to taste)
  • 1/2 cup coconut milk
  • 2 tablespoons water
  • 1/2 tablespoon lemon juice
  • 2 tablespoons cilantro, chopped (optional)


For the Noodle and Vegetable Mix:

  • Cook the dried rice noodles according to package instructions. Drain and set aside.
  • In the last 30 seconds of cooking the noodles, add the kale to blanch.
  • Sauté the sweet potato in a pan until tender.

For the Red Curry Sauce:

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


  • Combine the cooked noodles, blanched kale, and sautéed sweet potatoes.
  • Pour the Red Curry Sauce over the noodles and vegetables. Adjust spiciness to your liking.
  • Serve hot and enjoy your Red Curry Noodle Bowl!