@branditurner70: One-Dish Red Curry Noodles Ingredients 2 cups reduced-sodium vegetable broth 1 can (13-1/2 ounces) coconut milk 1 jar (4 ounces) red curry paste 2 tablespoons reduced-sodium soy sauce 2 tablespoons minced fresh gingerroot 2 teaspoons minced garlic 1-1/2 teaspoons toasted sesame oil 8 ounces dried Japanese udon noodles 1 medium sweet red pepper, thinly sliced 1 package (10 ounces) frozen broccoli stir-fry vegetable blend, thawed 2 cups finely shredded cabbage Sliced green onion, sesame seeds and lime wedges, for garnish Directions Preheat oven to 375°. In a 13x9-in. casserole dish, stir together vegetable stock, coconut milk, red curry paste, soy sauce, ginger, garlic and sesame oil. Add udon noodles; use a fork to carefully separate into a single layer. Top with red pepper, stir-fry vegetables and cabbage. Press down into the liquid to submerge. Cover with foil; bake 20 minutes. Uncover; stir. Return to the oven, uncovered; cook until noodles are tender, 15-20 minutes. Top with green onion and sesame seeds. Serve with lime wedges.

Brandi

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Thursday 05 November 2026 13:55:54 GMT