Step 1

Heat a large pan over medium heat and add a few teaspoons of olive oil, or oil of choice.  Add in the onion, cabbage, red pepper and carrot.  I like to add a splash of soy sauce, mix everything together and let cook until vegetables have softened, about 5 minutes.  Next, add in the garlic and ginger and cook for another 2-3 minutes.

Step 2

Add in the coconut cream, red curry paste, soy sauce, and maple syrup.  Stir everything together well and then add in your noodles.  If you are using noodles that you have cooked (like rice noodles) it should be quick and easy to stir everything together.  If you’re using packaged cooked noodles (that are usually in a brick) you will want to just stir everything together while gently breaking the noodles up.  I like to cover the noodles with the sauce and that usually helps them loosen up.

Step 3

Once everything is mixed together season with salt and pepper, to taste and add a big squeeze of fresh lime juice.  You can also just do the lime juice on individual portions.  Fresh cilantro also makes a great garnish.  Serve and enjoy!