Step 1

Cook pasta according to package directions. Drain and rinse with cold water. Set aside until ready to use.

Step 2

Meanwhile, heat a large heavy bottomed skillet, such as cast iron, over medium heat. Add 2 tsp of oil and the sliced mushrooms. Let cook, stirring frequently, until they've lost their water and are just starting to brown, 4-5 minutes. Then add a pinch of salt and cook an additional 1-2 minutes until lightly golden. Remove the mushrooms from the pan and set aside.

Step 3

Add another 1 tsp of oil to the hot skillet then add the broccoli florets. Cook for 4-5 minutes, stirring frequently, until the broccoli is a bright green and lightly charred. Remove from pan and set aside with the mushrooms.

Step 4

Again add 1 tsp of oil to the hot skillet along with the red bell pepper. Sauté the bell pepper for about 1 minute until it's charred a little but still crisp. Set aside with the other vegetables.

Step 5

In the same pan over medium heat add the curry paste and fry for 1-2 minutes. Add the coconut milk and stir to combine. Cook and let simmer for about 1 minute.

Step 6

To the curry sauce add the cooked noodles, mushrooms, broccoli, red bell pepper and salt. Cook for about 2 minutes until everything is thickly coated with curry sauce. Add the lime juice and taste, adjusting the salt and adding more lime juice as desired.

Step 7

Serve with a garnish of macadamia nuts, cilantro, lime wedges, and hot sauce.