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Prep time
15 minutes
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Cook time
30 minutes
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Serves
3-4
Author Notes
This Thai-inspired dish brings together fresh ingredients in a comforting, rich bowl of rice noodles, lightly crispy veggies, and flavorful curry sauce. —NattWrobel
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Ingredients
- Sauce
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1 tablespoon
oil
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3
shallots
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2 teaspoons
freshly grated ginger
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2 tablespoons
red curry paste
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2 tablespoons
coconut aminos or soy sauce
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1.5 teaspoons
optional (for non-vegan) fish sauce
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1 tablespoon
maple syrup
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1
can coconut milk
- Curry Noodle Bowls:
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4 ounces
rice noodles
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1/2 cup
onion
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1 cup
carrots
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1 cup
aspragus
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1/2
red pepper
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1/2-1 teaspoons
pink Himalayan salt
Directions
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Chop all the veggies and shred carrots. Prepare noodles according to the package. Set aside.
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Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Stir in the curry paste and cook 1 more minute.
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Add coconut aminos, fish sauce (optional), maple syrup and coconut milk. Stir together and cook for around 10-15 minutes, until the sauce thickens.
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In the meantime, prepare all the vegetables. Once the sauce is ready, transfer it to a bowl. Set aside.
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Add all the veggies, salt and pepper to the same pan. Stir fry for around 5 minutes.
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Add noodles along with the sauce and toss together until just combined.
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Serve topped with cilantro and squeeze of lime.
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