I drew inspiration from the third recipe in this video by Brothers Green:
Here’s how I made it. I boiled 1 part water, 1 part coconut milk (12 oz. can) and 2 heaping teaspoons of green curry paste. When it started to boil, I threw in one serving of Trader Joe’s brown rice spaghetti along with a dash of salt and olive oil, to add flavor and to prevent the noodles from sticking. Just for funsies I added a dash of hot sauce.
In a pan, I heated up some olive oil and threw in a sliced yellow bell pepper and a handful of bean sprouts. I sauteed the veggies for ~5 minutes until they had gained some color, and then added the veggies to the pot of noodles, letting the soup simmer for a few minutes.
In the pan, I added some more oil and then fried an egg, leaving the yolk runny. I topped it with a bit of salt and pepper.
In a soup dish, I loaded up a generous serving of the noodles and topped it with the fried egg. I had it for brunch one day and it was glorious. I was very pleasantly surprised at how the dish turned out since I had been very loose about the measurements. This dish came together in less than 15 minutes. I’ll keep it in my toolbox of perfect college recipes for the school year!