1) I adapted my recipe from Martha Stewart's One-Pan Pasta.
2) I modified the one pot pasta to make an Asian inspired dish, one pot noodles. I wanted to make something sweet, savory and spicy, so I added red curry paste for spice and coconut milk for sweetness. I added fresh spinach with all the ingredients in coconut milk making a creamy base for the noodles. The whole dish cooks in one pan within 10 mins.
What You'll Need
red curry paste
cilantro for garnish
Heat the oil in a pan and fry the ginger and garlic, stirring for a minute or two.
Add dessicated coconut, maple syrup, soy sauce and red curry paste and mix. Stir in the coconut milk and bring it to a slow boil.
Add the vegetables and stir until they begin to soften, about 5 mins.
Add the noodles last, stir until covered in sauce, cook for 5 mins.