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.