Emerald Isle Lemongrass Curry Noodles

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

   ~10 min
2. 2

   Cut chicken breast or tofu into bite-sized pieces. Finely mince ginger and garlic. Bruise lemongrass stalks by hitting them with the back of a knife and chop into 2-inch pieces. Tear kaffir lime leaves to release their aroma.

   ~5 min
3. 3

   Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced ginger and garlic, and sauté for 1 minute until fragrant.

   ~1 min
4. 4

   Add chicken or tofu to the wok and cook until browned on all sides. If using tofu, ensure it's golden and slightly crispy.

   ~5 min
5. 5

   Stir in the green curry paste and cook for 1-2 minutes until fragrant, stirring constantly.

   ~2 min
6. 6

   Pour in the coconut milk, add the bruised lemongrass and kaffir lime leaves. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.

   ~5 min
7. 7

   Add broccoli florets and sliced bell pepper to the curry sauce. Simmer for another 5-7 minutes, or until the vegetables are tender-crisp.

   ~7 min
8. 8

   Stir in soy sauce and brown sugar. Taste and adjust seasoning as needed.

   ~1 min
9. 9

   Add the cooked rice noodles to the wok with the curry sauce. Toss gently to coat the noodles evenly. Cook for 1-2 minutes to warm through.

   ~2 min
10. 10

    Serve immediately, garnished with fresh cilantro and lime wedges.