Ingredients
Scale
- 4 ounces Vermicelli noodles
- Leftover curry from Coconut Curry dinner
- 1 cup broth (vegetable, chicken, or beef)
- Leftover garnishes from Coconut Curry dinner: lime wedges, cilantro, scallions, crushed roasted peanuts
- Lime wedges, for serving
Instructions
- For the noodles: Bring a large pot of water to a boil. Cook vermicelli noodles for 3 minutes or according to package directions. Strain in a colander and rinse under cold water to prevent sticking. Set aside.
- In a medium pot, heat leftover curry with additional broth and bring to a simmer. Cook until heated through, about 5 minutes.
- Divide noodles into bowls and pour curry broth over noodles. Top with cilantro, scallions, and chopped peanuts, and serve with lime wedges.a