Coconut Curry Noodle Bowls
Ingredients
Coconut Curry Sauce
-
1
tablespoon
oil
-
2
shallots
shallots
-
1
tablespoon
fresh ginger, minced
-
2
tablespoons
red curry paste
-
1
14-ounce can
regular coconut milk
-
½
cup
reduced sodium chicken or veggie broth (optional)
-
3
tablespoons
sugar
-
1
tablespoon
hot chili paste (sambal oelek)
-
2
tablespoons
fish sauce
-
2
tablespoons
soy sauce
Bowls
-
4
ounces
rice noodles
-
1
tablespoon
oil
-
½
onion
chopped onion
-
1
cup
chopped broccoli florets
-
1
cup
shredded carrots
-
1
cup
chopped asparagus
-
1
cup
shredded purple cabbage
-
to taste
sesame seeds for topping
-
to taste
limes for serving
-
a handful
fresh basil for serving
Instructions
- Soak the rice noodles in cold water for at least 20 minutes until soft, then drain and rinse.
- Heat oil in a large saucepan, add shallots and ginger, and stir fry for 3-5 minutes.
- Add red curry paste and stir fry for 1 minute, then mix in coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for about 15 minutes.
- In a large skillet, heat oil over high heat, add onion, carrots, broccoli, and asparagus, and stir fry for about 5 minutes.
- Add the soaked noodles to the skillet and toss with the vegetables. Pour in the sauce and combine everything gently.
- Serve topped with shredded purple cabbage, sesame seeds, and a squeeze of lime or fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
50g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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