To all the noodle lovers, try this amazingly tempting curry noodles that you can serve you family on dinner or lunch.

Ingredients

1 tablespoon extra-virgin olive oil

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

3 tablespoons red curry paste

1 cup coconut milk

¼ cup lime juice

2 tablespoons soy sauce

1 tablespoon fish sauce (optional)

1 tablespoon honey

12 ounces spaghetti (or rice noodles)

Fried Vegetables

1 tablespoon extra-virgin olive oil

½ red onion, thinly sliced

3 cups chopped broccoli rabe

2 cups shredded purple cabbage

1 large carrot, peeled and shredded

Salt and freshly ground black pepper

Method 

1. MAKE THE NOODLES: In a large pot, heat the olive oil over medium heat. Add the scallions, ginger and garlic. Saute until fragrant, about 1 minute.

2. Add the curry paste and cook until it darkens slightly, 1 minute. Stir in the coconut milk, lime juice, soy sauce, fish sauce (if using) and honey. Bring the mixture to a simmer over medium-low heat. Continue to simmer while you cook the pasta.

3. Bring a large pot of salted water to a boil. Add the spaghetti to the pot and cook according to the package’s instructions. Drain well and reserve.

4. MAKE THE STIR-FRIED VEGGIES: In a large saute pan, heat the olive oil over medium heat. Add the onion and saute until translucent, 4 to 5 minutes. Add the broccoli rabe and cabbage; saute until tender, 4 to 5 minutes more. Stir in the shredded carrot and toss to combine. Season with salt and pepper.

5. Add the spaghetti and vegetables to the sauce and toss well to combine. Divide the noodles among four bowls and garnish with scallions, cilantro and sesame seeds. Serve immediately.