Say hello to one of the best noodle bowls in existence! Coconut milk and red curry paste combine to one saucy dish and it’s so full of vegetables that your mom will be proud!
I sat down to a two-serving bowl with the thought that I could not eat the entire thing. Next I knew, I looked down and it was gone!
The great thing about these noodle bowls is they’re quick to throw together and you can add any veggies you want…here we have asparagus, red peppers, carrots, cabbage, green onions and broccoli. But hey, any randos floating around in your veggie drawer that are slightly past their prime and need to be used are perfect! Throw’ em in. They’re surprisingly healthy with all the vegetables and especially if you use brown rice noodles; the only fat in the recipe comes from a little oil and the coconut milk.
Even better, these are just as good cold as hot/warm/room temperature. All temperatures are good here! Like, I stood at the stove eating more out of the cooled pan they cooked in, and more at the fridge door out of the leftover container. Then I had to give them away because I decided they were too dangerous to have at the house anymore, considering there was no actual requirement to heat them up, hence potentially discouraging me from eating more.
These are not vegetarian/vegan because fish sauce is used in the sauce, but you can omit and add a little extra soy sauce or coconut aminos to amp up the flavor if you want to go vegan. This recipe is also gluten-free if you use gluten-free soy sauce (like Tamari). The sauce goes full Asian-aromatic with garlic, ginger, and onions. Red curry paste is so flavorful, but not overpowering if you’re not familiar or comfortable with curry. Coconut milk adds that rich creaminess with just a touch of coconut flavor in the background. Sambal oelek adds that hit of spicy and fish and soy sauces give us the funk and umami. Try to use Red Boat fish sauce because it is the most high-quality, albeit a little pricey, of all the fish sauces available. All of this combines to be magical.
*Because Asian ingredients can be unfamiliar and obscure for some of us, I’ve attached affiliate links to Amazon for exactly what I used!
It’s Friday, I’m in Chicago and I’m seeing Queen Bey and Jay-Z with my bestie. Could life get any better?! Only if I had these noodles in front of me RIGHT NOW.
Saucy red curry-coconut noodles chock full of vegetables to make your mama proud! Make vegetarian/vegan by omitting/substituting the fish sauce.
COCONUT-RED CURRY SAUCE:
- 1 tablespoon vegetable/peanut oil
- 2 large shallots, finely minced
- 2 garlic cloves, finely chopped
- 1 tablespoon freshly grated/minced ginger
- 2 tablespoons red curry paste
- One 14-ounce can full-fat coconut milk
- 1/4 to 1/2 cup low-sodium chicken or vegetable stock, optional
- 3 tablespoons sugar
- 1 tablespoon sambal oelek(hot chili paste)
- 1 tablespoon fish sauce (preferably Red Boat)
- 2 tablespoons low-sodium soy sauce
FOR THE STIR-FRY:
- 4 ounces Pad Thai rice noodles(preferable brown rice noodles)
- 1 tablespoon vegetable/peanut oil
- 1-1/2 cups (3-1/2 to 4 ounces) broccoli florets, cut into bite-sized pieces
- 1 cup (4 ounces) asparagus, ends trimmed and chopped into 1/2-inch pieces
- 1/2 red bell pepper, sliced into thin strips
- 4 green onions, white and green parts thinly sliced
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- Cilantro leaves, picked from stems
- Sesame seeds, for topping
- Halved limes, for serving
- For the noodles: Soak in a large bowl of lukewarm water for 15 to 20 minutes, until softened, while you prepare the remaining ingredients. Drain and reserve.
- For the Coconut Curry Sauce: Heat the oil in a large skillet over medium-high heat. Add the shallots, garlic, and ginger with a sprinkle of salt. Cook, stirring frequently, for 4 to 5 minutes, until softened and translucent. Add the curry paste and bloom in the aromatics for 1 minute. Reduce the heat to medium-low; add the coconut milk, chicken stock (if using), sugar, sambal oelek, fish sauce and soy sauce. Bring to a simmer and cook for 15 minutes, while you prepare the remaining ingredients. The sauce should thicken slightly.
- In another large skillet, heat the remaining 1 tablespoon oil over medium-high heat. When hot, add the broccoli, asparagus and red bell pepper with a large pinch of salt. Cook, stirring occasionally, for 5 minutes, until softened and slightly charred.
- To serve, add the noodles to the sauce, stirring around to coat. Add the sautéed vegetables, tossing to combine. Transfer to serving bowls and top with green onions, cabbage, carrots, cilantro and sesame seeds. Serve the limes on the side for squeezing.
Inspiration:Bangkok Coconut Curry Noodles on pinchofyum.com