Our easy Sweet Curried Rice Noodles with shrimp and roasted vegetables is our take on Bangkok Curry that is sweet and savory and will please any crowd! Made with the most flavor curry sauce, fried shrimp, and rice noodles. The perfect, easy weeknight dinner!
The Best Curried Rice Noodles
You guys, these noodles are YUMMY. The sauce – I could drink it all by itself, but won’t, because it tastes so damn good wrapped around the rice noodles and mingled with the broccoli, mushrooms, cabbage and shrimp. We love that combination but feel free to use any fresh veggies that you have on hand or another protein, like grilled chicken breasts or cast iron chicken thighs. This is a simple noodle recipe that is healthy, delicious and will leave you wanting more.
Looking for More Noodle Recipes?
If you love noodle recipes as much as we do, you definitely need to try our Hibachi Noodles!
What You Will Need
- olive oil – perfect to sauté the flavor starters and to coat the veggies to roast in the oven.
- onion, fresh garlic, & ginger – a great combination of ingredients that pack a flavor punch.
- toasted sesame oil & soy sauce – essential ingredients to bring that great unami flavor.
- coconut milk – the creamy sauce base, that is also dairy free.
- red curry paste – not typically spicy, just a nice, warm heat.
- roasted red chili paste – this does give your noodles a little kick of heat, feel free to adjust the amount to your personal preference.
- sugar – just a little bit for that touch of sweetness.
- large shrimp – pre-cooked shrimp cook up quicker, but regular raw or frozen shrimp will be great too.
- broccoli florets, bell pepper, mushrooms, yellow onion, & purple cabbage – fresh vegetables that go together so well with all these big flavors.
- kosher salt – a simple seasoning that is always a must.
- rice noodles – just grab your favorite type of noodles from your local grocery store.
How To Make Sweet Curried Rice Noodles
The first steps to making this easy recipe are to drizzle some oil in a hot pan, add the onion, garlic, ginger, and sesame oil. Move around to cook for several minutes and then add the coconut milk, curry paste, chili paste, sugar, and soy sauce. Whisk to combine and let simmer. Now, toss the vegetables in oil and salt in a mixing bowl. Place them in a single layer on a large baking sheet and roast in the oven for about 15 minutes.
While the veggies roast, you can cook the noodles according to the package directions and pan fry the shrimp. Toss everything together in a bowl and enjoy!
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Ingredients
- 3 ½ tablespoons extra virgin olive oil, divided
- 2 cups broccoli florets
- 2 cups white mushrooms, sliced
- 1 ½ cups purple cabbage, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 small yellow onion, cut into 1 inch pieces
- 1 teaspoon kosher salt
- 1 pound large shrimp, thawed and shelled
- kosher salt and ground black pepper
- 8 ounces rice noodles
Sweet Curry Sauce:
- ½ cup yellow onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic, chopped
- 1 teaspoon sesame oil
- 2 tablespoons chicken broth
- 15 ounces coconut milk
- 3 tablespoons sugar
- 3 tablespoons red curry paste
- 1 ½ tablespoons roasted red chili paste
- 1 tablespoon soy sauce
Garnish:
- sesame seeds
Instructions
- Roast Veggies: Preheat oven to 350℉. Line a large baking sheet with parchment paper, add broccoli, mushrooms, purple cabbage, red bell pepper and chopped onion. Drizzle with 2 tablespoons olive oil and 1 teaspoon kosher salt; Mix well and spread out on cookie sheet. Bake in the oven for 10 minutes. Set aside when done.
- Pan Fry Shrimp: Add a ½ tablespoon olive oil to a cast iron skillet and bring to medium heat. Add 1 pound large shrimp and sprinkle with kosher salt and ground black pepper. Flip after 2-3 minutes, continue cooking for 2-3 more minutes or until fully cooked. Move to a plate.
- Boil Noodles: While the vegetables and shrimp are cooking, boil 8 ounces rice noodles according to the package instructions. Drain and set aside.
- Make Curry Sauce: Bring the large skillet to a medium-high heat and add 1 tablespoons of olive oil. Add ½ cup yellow onion, 1 tablespoon ginger paste, 1 tablespoon garlic and 1 teaspoon sesame oil. Let onions sweat, cooking for 2 minutes until they become translucent. Pour 2 tablespoons chicken broth in the hot to deglaze and scrape the bits off the bottom. Add 15 ounces coconut milk, 3 tablespoons sugar, 3 tablespoons red curry paste, 1 ½ tablespoons roasted red chili paste, and 1 tablespoon soy sauce. Mix thoroughly and let simmer, uncovered, for 2-3 minutes or until warmed through.
- Combine: Put the cooked shrimp and noodles in the skillet with the curry sauce and toss to coat.
- Serving: Enjoy the shrimp and curried noodles in a bowl with some roasted vegetables and sprinkle with sesame seeds!
Notes
- Shrimp: instead of pan fried shrimp, feel free to make some easy grilled shrimp skewers or Traeger smoked shrimp.
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