Coconut Curry Noodle Bowls (Print Version)
# Ingredients:
01 -
8 oz rice noodles
02 -
1 tablespoon coconut oil
03 -
1 small onion, thinly sliced
04 -
3 cloves garlic, minced
05 -
1 tablespoon fresh ginger, minced
06 -
2 tablespoons red curry paste
07 -
1 teaspoon curry powder
08 -
1 (14 oz) can full-fat coconut milk
09 -
2 cups vegetable broth
10 -
1 tablespoon soy sauce or tamari
11 -
1 tablespoon brown sugar
12 -
1 red bell pepper, thinly sliced
13 -
1 cup broccoli florets
14 -
1 cup shredded carrots
15 -
1 cup purple cabbage, thinly sliced
16 -
Juice of 1 lime
17 -
Fresh cilantro, for garnish
18 -
Green onions, for garnish
19 -
Sriracha or red pepper flakes
# Instructions:
01 -
Cook rice noodles according to package directions. Drain and set aside.
02 -
In a large skillet or pot, heat coconut oil over medium heat. Add sliced onion and sauté for 3–4 minutes until softened. Add garlic and ginger, and cook 1 minute more.
03 -
Stir in red curry paste and curry powder. Cook for 1 minute to release flavor.
04 -
Stir in coconut milk, broth, soy sauce, and brown sugar. Bring to a simmer.
05 -
Add bell pepper, broccoli, carrots, and cabbage. Simmer for 5–7 minutes until veggies are tender but crisp.
06 -
Add cooked noodles to the curry broth and gently toss to combine. Stir in lime juice.
07 -
Divide into bowls and garnish with fresh cilantro, green onions, and a dash of sriracha or red pepper flakes if desired.
# Notes:
01 -
Want protein? Add tofu, shrimp, or grilled chicken.
02 -
Swap in any veggies you have — zucchini, mushrooms, or snap peas work great.
03 -
Leftovers keep well in the fridge and reheat beautifully.