Almost Instant Red Curry Beef and Garlic Noodles.

Almost Instant Red Curry Beef and Garlic Noodles. Homemade garlic oil with Thai red curry and frizzled scallions. All tossed with quick-cooking ground beef, garden vegetables, and egg noodles. This comes together quickly, all in one skillet, with minimal prep work involved. Delicious for nights when you’re craving spicy Chinese noodles, but need them to be homemade – and quick!

The past couple of weeks here at home have been filled with such nice summer weather. It’s made being in the kitchen so hard! In an effort to spend a little time outside each night, I’ve been making a lot of under-30-minute dinners.

Sometimes it can be fun to spend all day working on an amazing meal. But when the weather is so nice, I really rely on simple recipes like these beef garlic noodles for family dinners. We love this recipe, Creighton even thinks it’s much better than ordering out Chinese!

That’s such a compliment coming from him, he’s a tough critic!!

When creating this recipe, I knew I wanted the beef and noodles to have some spiciness to them. I also knew that incorporating summer produce would be so delicious!

For spice, I took a shortcut and used Thai red curry paste. And for the vegetables, I used red bell peppers and broccoli – two of my favorites!

Here are details

Step 1: make the oil

The oil is the heart of this recipe. The beef and  noodles are, of course, important, but it’s really the oil that adds all the flavor. You’ll want to start out by warming together the sesame oil and green onions (or scallions…what do you call them?). Warm until the green onions are super fragrant and frizzled up.

Frying the onions in the oil creates a really wonderful flavor. Once the onions are frizzled up, stir in the Thai red curry paste. Allow the curry paste to cook a minute or so to really intensify the flavors. Then mix in the garlic and an extra pinch of chili flakes. I love to use a Korean-style chili flake, which I purchase at Whole Foods.

Step 2: add the beef

Now, mix the beef into the oil. As it cooks, break it up into smaller pieces. Then add a splash of tamari and a squeeze of honey.

Let the beef caramelize, then mix in an egg.

Step 3: the vegetables

Now it is time for the vegetables. As mentioned, I use red bell peppers and broccoli. I love this combo of veggies, but you can use what you love!

Zucchini would be delicious too. Or try snap peas, corn, and or shredded cabbage. Oh, mushrooms would also be so delicious!

Add the vegetables to the beef, toss, and cook for a few minutes.

Step 4: the noodles

I love using an Asian-style egg noodle (look at Whole Foods for some good options, or Amazon has options too). I love using Brown Rice Ramen (which you can find at Whole Foods and in many grocery stores). These noodles taste just like real-deal ramen noodles, but they’re much healthier, gluten-free, and vegan.

Mix the noodles into the beef and vegetable. Then add the remaining tamari, and let the sauce cook into the noodles until they are coated.

At this point, remove everything from the heat.

Serve the beef and noodles immediately topped with fresh green onions and basil. I like to add peanuts too. So yummy!

Looking for other fun noodle recipes? Here are some favorites:

Crispy Sesame Garlic Chili Oil Noodles

Stir Fried Honey Ginger Sesame Noodles

Creamy Thai Turmeric Chicken and Noodles

Lastly, if you make these Almost Instant Red Curry Beef and Garlic Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

Ramen updated #redcurry #beef #garlic #noodles #halfbakedharvest #foodtok #easyrecipes

♬ ballad of a homeschooled girl – Olivia Rodrigo