Veggies and Noodles with Thai Coconut Curry Sauce
Ingredients
The noodles
-
1
lb
linguine or rice noodles
The vegetables
-
1
12-oz package
frozen stir fry vegetables
-
6
oz
frozen broccoli
-
6
oz
frozen julienned carrots
-
½
c
green onions
-
1
medium
red, orange, or yellow pepper
-
1
c
sliced mushrooms
The sauce
-
1
Tbsp
fresh, minced ginger
-
1
Tbsp
fresh, minced garlic
-
1
Tbsp
curry paste
-
1
c
lite coconut milk
-
2
Tbsp
soy sauce
-
4
Tbsp
sweet chili sauce
-
Juice of 1
lime
-
2-3
Tbsp
vegetable oil
-
kosher salt and black pepper
-
for garnish
black or white sesame seeds
-
for garnish
limes
Instructions
- Cook the pasta according to package directions.
- In a small bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice.
- Microwave the frozen vegetables, cooking them for half the time to keep them crunchy.
- In a skillet or wok, heat the oil over medium-high heat and sauté the green onions, mushrooms, ginger, garlic, and red peppers until tender.
- Add the half-cooked vegetables and stir-fry for a minute before adding the coconut milk mixture.
- Cook until the mixture begins to boil, then remove from heat and add the cooked noodles.
- Toss to combine and allow to stand for 5 minutes before seasoning with salt and pepper.
- Serve with sesame seeds and lime wedges.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
7g
Sodium
500mg
Cholesterol
0mg
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