Creamy Coconut Curry Udon
with Snap Peas
We’re all about going green—and you can do it in 15 minutes with this noodle dish featuring creamy green curry and crisp sugar snap peas. Tomato, onion, and walnuts round out this deceptively simple recipe that’s perfect for a quick reset before the rest of your day.
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INGREDIENTS
- 14 oz udon noodles
- 2 garlic cloves, peeled and minced
- 1 tbsp green curry paste
- 6.76 floz coconut milk
- 1 tbsp caramelized onion jam
- 4 oz sugar snap peas, cut in half
- 1 Roma tomato, diced
- 1/4 cup walnuts, crushed in bag
- 2 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to boil. Add noodles and cook until soft, 1 to 2 minutes. Drain noodles and rinse under cold water to stop cooking process.
In same saucepan, heat 2 tsp vegetable oil over medium-high heat. Add garlic and curry paste and cook until aromatic, 2 to 3 minutes. Stir in coconut milk and caramelized onions and bring to simmer. Cook until slightly thickened, 2 to 4 minutes. Off heat, stir in snap peas, tomatoes, cooked noodles, ¼ tsp salt, and a pinch of pepper.
Divide noodles between two bowls. Sprinkle with walnuts.
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