Start by bringing a medium pot of water to a boil. Once boiling, add in the rice noodles and let them cook according to the package instructions, usually about 4-5 minutes. Once they’re tender, drain and rinse them under cold water to stop the cooking process. Set aside.
In the same pot, heat a tablespoon of oil over medium heat. Add the finely minced red onion, ginger, and garlic. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Stir in the curry powder, allowing it to toast for about 30 seconds before adding the coconut milk, vegetable broth, honey, soy sauce, and red pepper flakes. Stir well to combine.
Next, add the shredded carrots, red cabbage, and drained chickpeas to the pot. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing all the flavors to meld together.
Once the broth is aromatic and the vegetables are tender, add the cooked rice noodles back into the pot. Gently toss everything together until the noodles are well coated in the curry sauce.
Ladle the noodle bowl into serving dishes. Top with chopped green onions, a sprinkle of sesame seeds, and a garnish of fresh cilantro. Enjoy your 30-Minute Red Curry Noodle Bowl while it’s hot!
