Description
These Red Curry Noodles are a delicious and easy-to-make Asian-inspired vegan dish that is perfect for a quick weeknight dinner. The combination of red curry paste, coconut milk, and fresh vegetables creates a flavorful and satisfying meal that can be customized with your choice of protein.
Ingredients
Rice Noodles:
8 ounces
Coconut Oil:
1 tablespoon
Red Curry Paste:
2 tablespoons
Coconut Milk:
1 can (14 oz)
Soy Sauce:
1 tablespoon
Lime Juice:
1 tablespoon
Brown Sugar:
1 teaspoon
Red Bell Pepper:
1, thinly sliced
Shredded Carrots:
1 cup
Baby Spinach:
2 cups
Garnish:
Fresh cilantro and lime wedges
Instructions
- Cook the noodles: Prepare the noodles according to package instructions. Drain and set aside.
- Sauté: Heat coconut oil in a skillet, add red curry paste, cook until fragrant.
- Add flavors: Pour in coconut milk, soy sauce, lime juice, and brown sugar. Simmer and add bell pepper and carrots.
- Combine: Add cooked noodles and spinach, toss until coated.
- Serve: Garnish with cilantro and lime wedges.
Notes
- Add sautéed tofu, shrimp, or chicken for extra protein.
- Adjust the curry paste to taste for more or less heat.
- Leftovers keep well for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
