Name: Coconut Curry Noodle Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: For the Coconut Curry Sauce:; 1 tablespoon oil; 2 shallots; 1 tablespoon fresh ginger, minced (or a paste – I like this stuff); 2 tablespoons red curry paste; 1 14–ounce can regular coconut milk; 1/2 cup reduced sodium chicken or veggie broth (optional – see notes); 3 tablespoons sugar; 1 tablespoon hot chili paste (sambal oelek); 2 tablespoons fish sauce; 2 tablespoons soy sauce; For the Bowls:; 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones; 1 tablespoon oil; half an onion, chopped; 1 cup chopped broccoli florets; 1 cup shredded carrots; 1 cup chopped asparagus; 1 cup shredded purple cabbage; sesame seeds for topping; limes for serving; a handful of fresh basil for serving

If you want more of a saucy, soupy consistency to the curry, add the broth with the coconut milk. Otherwise leave it out – you won’t have as much sauce and it will be more like a velvety, sticky sauce on the noodles (also yummy). The pictures here show the version WITH the broth.

For a vegetarian or vegan version, make sure your curry paste is vegetarian, or make your own, and omit the fish sauce in this recipe or use a vegan alternative (you could make up for the missing saltiness with more soy sauce).

For those who like spice, add more chili paste or anything else you like to get a touch more heat! I would rate this as mild +.

Coconut Curry Noodle Bowls

Ingredients

For The Coconut Curry Sauce

For The Bowls

Steps

Notes

Nutrition Facts