Red Curry Stir-Fried Noodles

Coconut Curry Noodle Stir Fry

Super speedy curry stir-fried noodles with pork mince and vegetables
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 5
Calories: 435kcal


  • 500 g fresh udon noodles (or noodle of choice)
  • 1 tbsp olive oil
  • 1 large brown onion- thinly sliced
  • 200 g white or brown cup mushrooms- cleaned and sliced
  • 5 tbsp red curry paste
  • 1 tsp fresh ginger- minced
  • 2 cloves garlic- minced
  • 2 kaffir lime leaves
  • 500 g lean pork mince (or any mince or tofu of choice)
  • 400 ml light coconut milk
  • ½ tbsp fish sauce
  • ½ tbsp palm or brown sugar
  • 100 g sugar snap peas

To Serve

  • 1 lemon-cut into wedges
  • thai basil leaves


  • Cook the noodles according to packet instruction- if using fresh noodles, rinse with hot water, drain and set aside
  • In a large non-stick skillet, heat the oil over medium-high heat. Cook the onions for 2 minutes, then add the sliced mushrooms and fry for a further 3 minutes.
  • Add the curry paste, ginger, garlic and kaffir lime leaves. Quickly stir and fry for 1 minute
  • Add the mince, breaking it down with a wooden spoon and combining it with the vegetables and spices. Cook for 6 minutes or until evenly browned
  • Add the coconut milk and simmer for 3 minutes
  • Add the fish sauce and sugar, stir until combined. Add the drained noodles in and simmer until the sauce has thickened and clings onto the noodles.
  • Transfer into serving bowls, add the sugar-snap peas and toss. Top with the lemon wedges and any extra herbs. Serve warm


435cal | C 41.6g | F 19g | P 22.3g

You Might Also Like

No Comments

    Leave a Reply

    Recipe Rating