30-Minute Pan-Fried Flaky Coconut-Curry Noodles with Zesty Mango
A vibrant, aromatic dish featuring crispy pan-fried noodles coated in a creamy coconut-curry sauce, topped with fresh mango for a sweet and tangy contrast. This quick weeknight meal delivers restaurant-quality flavor with minimal effort.
Ingredients
Ingredients
- 8 oz dried rice noodles or linguine, for a flaky texture
- 1 tbsp coconut oil divided
- 1 tbsp red curry paste or yellow curry paste for milder flavor
- 1 cup full-fat coconut milk shaken well
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp lime juice freshly squeezed
- 1 cup fresh mango diced, for topping
- 2 tbsp fresh cilantro chopped, for garnish
- 1 tbsp green onions thinly sliced, for garnish
- 1 tsp salt or to taste
- 1 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness; avoid the microwave to prevent sogginess. Make-Ahead: Cook the noodles and prepare the sauce base ahead of time; combine and finish pan-frying just before serving. Variations: Add sliced bell peppers or snap peas for extra crunch; use tofu or shrimp for added protein. Serve with a side of lime wedges for an extra zesty kick.