Description
These Comforting Curry Noodle Bowls are a flavorful and satisfying vegan dish perfect for a weeknight dinner. Packed with aromatic spices, creamy coconut milk, and a variety of colorful vegetables, this Asian-inspired meal is sure to please your taste buds.
Ingredients
Rice Noodles:
8 oz
Coconut Oil:
1 tablespoon
Onion:
1 small, diced
Garlic:
3 cloves, minced
Ginger:
1 tablespoon, fresh grated
Red Curry Paste:
2 tablespoons
Turmeric:
1 teaspoon
Coconut Milk:
1 can (14 oz), full-fat
Vegetable Broth:
2 cups
Soy Sauce:
1 tablespoon
Lime Juice:
1 tablespoon
Maple Syrup:
1 teaspoon
Baby Spinach:
2 cups
Carrots:
1 cup, shredded
Red Bell Pepper:
1, thinly sliced
Snap Peas:
1 cup
Garnish:
Fresh cilantro and lime wedges
Instructions
- Cook the Rice Noodles: Prepare rice noodles according to package instructions, then drain and set aside.
- Sauté Aromatics: In a large pot, heat coconut oil and sauté diced onion until softened. Add garlic, ginger, red curry paste, and turmeric, cooking until fragrant.
- Simmer Coconut Curry: Pour in coconut milk, vegetable broth, soy sauce, lime juice, and maple syrup. Simmer for 5–7 minutes.
- Add Vegetables: Stir in spinach, carrots, bell pepper, and snap peas, cooking until tender.
- Combine and Serve: Add cooked noodles to the pot, stir to combine. Serve hot, garnished with cilantro and lime wedges.
Notes
- You can substitute rice noodles with soba or udon.
- Add tofu or shredded chicken for extra protein.
- Adjust curry paste amount for desired level of spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
