Ingredients
Scale
- 8 oz udon or egg noodles
- 1 cup coconut cream
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 small zucchini, sliced
- 1 carrot, julienned
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/2 pound beef strips or cubes
- 2 tablespoons cornstarch
- Vegetable oil for frying
- Chili sauce or sriracha, for drizzling
- Crispy shallots or fried onions, for topping
Instructions
- Boil noodles according to package instructions, then drain and set aside.
- Coat beef with cornstarch and a pinch of salt.
- Heat oil in a pan and fry beef until crispy and golden. Drain on paper towels.
- In a wok, sauté garlic and ginger in a little oil. Add curry paste, coconut cream, soy sauce, and sugar. Stir until smooth.
- Add zucchini and carrots. Cook until just tender.
- Toss cooked noodles into the curry sauce until evenly coated.
- Top with crispy beef, drizzle with chili sauce, and sprinkle with crispy onions.
- Serve hot and enjoy!
Notes
- Use full-fat coconut cream for the richest flavor.
- Don’t overcrowd the pan when frying beef to keep it crispy.
- Customize with your favorite vegetables or protein.
- Add a splash of lime juice for brightness if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 9g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: creamy curry noodles, crispy beef, udon stir fry, asian comfort food