Half-and-Half Coconut Curry Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry blending Thai flavors with two equal portions of protein and vegetables for balanced nutrition. This asian-inspired one pot (vegetarian, gluten-free) ready in about 35 minutes pairs (225g) rice noodles, unsweetened coconut milk, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop cooking. Set aside.
  2. Step 2: Heat a wok over high heat until smoking. Add 1/2 cup unsweetened coconut milk and 1 tbsp curry powder, stirring constantly for 1 minute until fragrant and slightly thickened.
  3. Step 3: Add 4 oz peeled shrimp and 4 oz cubed tofu to the wok, stirring for 2 minutes until shrimp turn pink and tofu develops light golden edges. Add 1/2 cup thinly sliced red bell pepper, 1/2 cup matchstick carrots, and 1/2 cup trimmed snap peas. Stir-fry for 4 minutes until vegetables are crisp-tender.
  4. Step 4: Toss in the cooked rice noodles, 1 tbsp lime juice, 1 tsp fish sauce, and 1/4 tsp red pepper flakes. Cook for 2 more minutes, stirring constantly, until everything is evenly coated and heated through. Taste and adjust seasoning with salt if needed.

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Frequently asked questions

How long does Half-and-Half Coconut Curry Noodles take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-and-Half Coconut Curry Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (225g) rice noodles from drying out.

Can I substitute ingredients in Half-and-Half Coconut Curry Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-and-Half Coconut Curry Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Half-and-Half Coconut Curry Noodles vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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