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Coconut Curry Noodle Bowls

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Creamy and flavorful coconut curry noodle bowls featuring a rich Thai-inspired sauce, tender rice noodles, and a medley of sautéed vegetables, perfect for a comforting vegetarian meal.

Ingredients

Scale
  • 1 Tbsp avocado or canola oil
  • 2 shallots (or ½ onion), minced
  • 1 Tbsp fresh ginger, minced
  • 2–3 Tbsp red Thai curry paste
  • 1 (14 oz) can full-fat coconut milk
  • ½ cup low-sodium vegetable or chicken broth
  • 2–3 Tbsp sugar or brown sugar
  • 1 Tbsp hot chili paste (e.g. sambal oelek)
  • 2 Tbsp fish sauce (or vegan alternative)
  • 2 Tbsp soy sauce or tamari
  • 8 oz rice noodles
  • 1 Tbsp oil for sautéing
  • ½ onion, chopped
  • 1 cup broccoli florets, chopped
  • 1 cup shredded carrots
  • 1 cup asparagus pieces
  • 1 cup shredded cabbage (purple or coleslaw mix)
  • Sesame seeds, fresh basil or cilantro, lime wedges (for garnish)

Instructions

  1. Heat oil in a large saucepan over medium heat. Sauté shallots and ginger for about 3 minutes until fragrant.
  2. Add red curry paste and cook for 1 minute, stirring frequently.
  3. Stir in coconut milk, broth, sugar, chili paste, fish sauce, and soy sauce. Simmer for 10–15 minutes to develop flavor.
  4. Cook rice noodles according to package directions; drain and set aside.
  5. In a separate skillet, heat oil and stir-fry onion, broccoli, carrots, and asparagus for about 5 minutes until tender-crisp.
  6. Add the curry sauce and cooked noodles to the skillet; toss to combine and heat through.
  7. Serve in bowls topped with cabbage, sesame seeds, fresh herbs, and lime wedges.

Notes

  • Use gluten-free tamari for a gluten-free version.
  • Light coconut milk can be used but will yield a thinner sauce.
  • Great with added tofu, shrimp, or chicken for extra protein.
  • Leftover sauce stores well for meal prep.

Nutrition

Find it online: https://ukfinda.com/coconut-curry-noodle-bowls/