Name: Coconut Curry Noodle Bowls
Prep time: 20 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 4 oz rice noodles; 1 tbsp oil; 2 whole shallots; 1 tbsp fresh ginger; 2 tbsp red curry paste; 14 oz coconut milk; 3 tbsp sugar; 1 tbsp sambal oelek; 2 tbsp fish sauce; 2 tbsp soy sauce; ½ whole onion; 1 cup broccoli florets; 1 cup carrots; 1 cup asparagus; 1 cup purple cabbage; 1 tbsp sesame seeds; ¼ cup fresh basil; 1 whole lime

Instructions

Place rice noodles in a bowl and cover with cold water. Let them soak until soft and pliable, at least 20 minutes. Drain and rinse.

Soak noodles

4 oz rice noodles

Heat oil in a saucepan. Stir-fry minced shallots and ginger for 3-5 minutes. Add red curry paste and cook for one minute. Pour in coconut milk, sugar, chili paste, fish sauce, and soy sauce. Bring to a simmer and cook until slightly thickened.

Simmer sauce

1 tbsp oil

2 whole shallots (minced)

1 tbsp fresh ginger (minced)

2 tbsp red curry paste

14 oz coconut milk (one can)

3 tbsp sugar

1 tbsp sambal oelek (chili paste)

2 tbsp fish sauce

2 tbsp soy sauce

Heat oil in a large skillet over high heat. Add chopped onion, carrots, broccoli, and asparagus. Stir-fry until just tender but still crisp, about 5 minutes.

Stir-fry vegetables

1 tbsp oil

½ whole onion (chopped)

1 cup broccoli florets (chopped)

1 cup carrots (shredded)

1 cup asparagus (chopped)

Add the drained noodles to the vegetables and toss together. Pour the curry sauce over everything and gently combine. Divide into bowls and top with shredded purple cabbage, sesame seeds, fresh basil, and lime wedges.

1 cup purple cabbage (shredded)

1 tbsp sesame seeds

¼ cup fresh basil

1 whole lime (cut into wedges)

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Instructions

Instructions

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