Easy Red Curry Noodles: A 15-Minute Recipe That's So Good, You'll Want to Make It Every Week

Ingredients

• 200 g Brown Rice Ramen Noodles (dry, broken into two servings)
• 2 Tbsp Thai Red Curry Paste (store‑bought, authentic Thai flavor)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated, peeled)
• 6 Cherry Tomatoes (halved)
• 2 Tbsp Fresh Herbs (Thai Basil & Cilantro) (chopped mix)
• 1 Tbsp Soy Sauce (low‑sodium preferred)
• 2 stalks Green Onions (sliced for garnish)
• 2 Tbsp Vegetable Oil (neutral oil for the garlic‑ginger oil)

Instructions

1. Prepare Garlic‑Ginger Oil and Herbs

   Mince the garlic, grate the ginger, and roughly chop the Thai basil and cilantro. Heat the vegetable oil in a small skillet over medium‑high heat, add the garlic and ginger, sauté for 30 seconds, then stir in the red curry paste and cook another 30 seconds until fragrant. Add the chopped herbs and cherry‑tomato halves, toss quickly and remove from heat.

   Time: PT5M

   Temperature: Medium‑high

2. Cook the Ramen Noodles

   Bring a large pot of water to a rolling boil. Add the brown‑rice ramen noodles and cook according to package instructions, usually 4–5 minutes, until just al dente. Drain using a strainer and rinse briefly with hot water to stop cooking.

   Time: PT7M

   Temperature: Boiling

3. Combine Noodles with Curry Oil

   Return the drained noodles to the pot or a large mixing bowl. Pour the garlic‑ginger curry oil over the noodles, add the soy sauce, and toss vigorously until the noodles are evenly coated.

   Time: PT2M

4. Plate and Garnish

   Divide the noodles between two bowls, sprinkle sliced green onions on top, and serve immediately. Optional: squeeze a lime wedge over each bowl for extra brightness.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

60 g

Fat

8 g

Fiber

4 g