Step 1: Prepare the Coconut Curry Sauce:

1. Heat the Oil: In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
2. Add Aromatics: Add the minced shallots and ginger. Stir-fry for 3-5 minutes until fragrant and softened.
3. Incorporate the Curry Paste: Stir in the red curry paste and cook for about 1 minute to release its flavors.
4. Create the Sauce Base: Pour in the coconut milk, stirring to combine. Add the broth and let the sauce simmer gently for 15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If you want a thinner sauce, add a bit more broth as needed.

Step 2: Cook the Noodles and Vegetables:

1. Cook Noodles: Prepare your noodles according to the package instructions. Drain and set aside.
2. Stir-Fry the Veggies: Heat 1 tablespoon of olive oil or sesame oil in a large skillet over high heat. Add the chopped onion, shredded carrots, edamame, and any other veggies you’d like to include. Stir-fry for about 5 minutes until the veggies are tender-crisp and brightly colored.
3. Add the Noodles: Toss the cooked noodles into the skillet with the veggies, mixing well to combine.

Step 3: Assemble the Bowls:

1. Add the Sauce: Pour the prepared coconut curry sauce over the noodles and veggies. Toss everything together until evenly coated. Be careful not to overcook at this stage to avoid the noodles becoming too sticky.
2. Top and Serve: Divide the noodles into bowls and top with shredded purple cabbage, sesame seeds, fresh lime wedges, and basil leaves. For extra flavor, squeeze fresh lime juice over the top right before eating.