-Boil noodles (I used about 1/2 a 16oz bag rice noodles, I’d say it made 4 small servings).
– while boiling noodles to al Dante sauté vegetables (I used 1 zucchini, 1 garlic clove, a handful of sliced mushrooms).
-When pasta is almost ready pour half can light coconut milk over the veggies, and add curry powder (to taste, I used one teaspoon). I also added a couple strands of saffron and a sprinkle of turmeric.
-once liquid had reduced a little, to creamy thickness, toss in cooked noodles and cook another minute or so.
-add salt and pepper to taste.
-enjoy! It was so good. Kids didn’t like it so they had leftovers, more curry pasta for us!