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Coconut Curry Noodles with Bell Pepper
Front of a Riff Coconut Curry Noodles chef-crafted meal kit box, showing an orange bowl of coconut curry noodles with a spoon.

Coconut Curry Noodles with Bell Pepper

By Chef Daniel Humm

@danielhumm

Ingredients

1 Box Coconut Curry Noodles Everything's in the box
7 Cups Water You add fresh
1 Tbsp Oil You add fresh
1 Bunch Cilantro You add fresh
1/2 Lime You add fresh
1 Bell Pepper You add fresh

Instructions

  • Under 30m
  • Serves 2

  1. 1. Prep

    Slice bell pepper in 1/4 inch wide strips and chop cilantro

  2. 2. Cook

    In a medium pot, boil 6 cups of water. Add noodles, cook for 4-5 minutes, stir often until tender. Drain, then set noodles aside.

  3. 3. Sauce

    In the same pot, combine 1 cup of water and oil over medium-high heat. Whisk in Riff seasoning and bring to boil. Cook for 2-3 minutes, stir frequently until sauce thickens. Add sliced bell pepper cover and steam for 3-4 minutes.

  4. 4. Top & Finish

    Reduce heat to medium. Add drained noodles and cook for 1 minute, until well-coated I the sauce. Stir in chopped cilantro and a squeeze of lime. Plate and sprinkle with Riff crunchy toppings before enjoying.

Hand-drawn illustration of a chef character wearing a chef's hat, smiling and pointing one finger upward.

This recipe features

Angled view of a Riff Coconut Curry Noodles box side panel, showing steps to add fresh bell pepper, lime, and cilantro. Front of a Riff Coconut Curry Noodles chef-crafted meal kit box, showing an orange bowl of coconut curry noodles with a spoon.

Coconut Curry Noodles

Creamy curry. Warm spice.

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Coconut Curry Noodles with Bell Pepper

Coconut Curry Noodles with Bell Pepper

By Chef Daniel Humm

Add sweetness and zest to this creamy, spicy classic 

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    Easy returns.

    Chef-crafted.

    One pan.

    Under 20 min.