Red Curry Noodles
, 20 min, 4 servings
Stir-fried udon noodles with Thai red curry paste, wilted spinach, and bright lime-cilantro finish.
| prepBring a large pot of salted water to the boil | ||||||
| 790 g udon noodles (preferably shelf-stable vacuum sealed or frozen, unthawed) | Cook udon until separated, drain & rinse | Divide among bowls, top with peanuts, herbs & lime | ||||
| 1 tablespoon neutral-tasting oil, such as avocado | Heat wok, sauté onion 2–3 min until golden | Toss in noodles, curry paste & soy sauce | Add spinach, toss constantly until wilted, 2–3 min | Juice lime over, add cilantro & scallions, toss | Taste and season with salt | |
| 1 red or yellow onion, halved and thinly sliced (about 1½ cups) | ||||||
| 2 tablespoons Thai red curry paste, or more to taste | ||||||
| 1 tablespoon soy sauce | ||||||
| 140 g spinach (about 5 cups) | ||||||
| 1 lime, halved (for juice) | ||||||
| ½ cup roughly chopped cilantro (for cooking) | ||||||
| 2 scallions, trimmed, white and green parts thinly sliced (about ⅝ cup, for cooking) | ||||||
| 1 lime, quartered (for serving) | ||||||
| ½ cup roughly chopped cilantro (for serving) | ||||||
| 2 scallions, trimmed, white and green parts thinly sliced (about ⅝ cup, for serving) | ||||||
| 60 g roasted peanuts, roughly chopped | ||||||
| lime wedges (for serving) | ||||||
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