Emerald Lemongrass Coconut Curry Noodles

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and set aside.

   ~10 min
2. 2

   Prepare the aromatics: finely chop the lemongrass (white part only), galangal, garlic, chilies, and grate the ginger.

   ~5 min
3. 3

   Heat vegetable oil in a wok over medium-high heat. Add the chopped lemongrass, galangal, garlic, chilies, and ginger. Stir-fry for 1-2 minutes until fragrant.

   ~2 min
4. 4

   Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat and let it gently bubble for 5 minutes.

   ~5 min
5. 5

   Add soy sauce and brown sugar to the curry base. Stir well to combine.

   ~1 min
6. 6

   Add broccoli florets, sliced red bell pepper, and snow peas to the wok. Cook for 3-5 minutes, or until vegetables are tender-crisp.

   ~5 min
7. 7

   Stir in the cooked rice noodles and chopped cilantro. Toss to coat everything in the curry sauce.

   ~2 min
8. 8

   Squeeze fresh lime juice over the noodles just before serving. Taste and adjust seasoning if needed.

   ~1 min