coconut curry noodle bowls

May 6, 2020

these bowls are packed full of delicious savory, sweet and spicy flavors. they also have a ton of hearty vegetables, allowing you to have a satisfying, meatless meal. it is extremely easy to whip up when you don't have a lot of time and the you probably have the majority of the ingredients already in your pantry/fridge!

coconut curry noodle bowls

yields: 2 servings              prep time: 10 minutes               cook time: 30 minutes

 

 

INGREDIENTS

1 Tbsp. vegetable oil, divided

1 large shallot, minced

1 tsp. ginger paste

1 tsp. minced garlic

1 Tbsp. red curry paste

7 oz. regular coconut milk

¼ cup vegetable broth

1 ½ Tbsp. white sugar

1 Tbsp. fish sauce

1 Tbsp. soy sauce

1 Tbsp. hot chili paste, optional

½ cup yellow onion, chopped

½ cup broccoli florets, chopped

½ cup shredded carrots

½ cup asparagus, chopped

14 oz. udon noodles

 

garnishes: sesame seeds, freshly chopped herbs, lime wedges

 

DIRECTIONS

  • Heat 1 ½ tsp. oil in large skillet over medium heat.

  • Sauté the shallots, garlic, and ginger for 3-5 minutes.

  • Add the curry paste, mix in, and sauté for another minute.

  • Whisk in the coconut milk, sugar, fish sauce, soy sauce, and hot chili paste, if you are adding it.

  • Simmer the sauce for 15 minutes while you prepare the other ingredients.

  • In a large wok or pot, heat the remaining oil over medium-high heat.

  • Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes, until the veggies are slightly cooked through and bright green.

  • Pour the sauce into the pot of vegetables and toss until combined.

  • Add the noodles and stir fry until they are broken up and mixed in well, about 2-4 minutes.

  • Toss everything together so it is all coated in sauce.

  • Serve hot. Top with sesame seeds, freshly chopped herbs, and a lime wedge.

     

     

     

     

     

     

     

     

     

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