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Coconut Curry Noodle Bowls Recipe

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5 from 98 reviews

Coconut Curry Noodle Bowls are a vibrant and flavorful meal featuring tender rice noodles, crisp vegetables, and a rich, creamy coconut curry sauce. This dish combines fragrant spices, fresh ginger, and a hint of heat from chili paste, making it a comforting yet refreshing bowl perfect for a quick weeknight dinner or a casual gathering.

Ingredients

Scale

Sauce Ingredients

  • 1 tablespoon oil
  • 2 shallots, finely chopped
  • 1 tablespoon fresh ginger, minced (or ginger paste)
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can regular coconut milk
  • 1/2 cup reduced sodium chicken or vegetable broth (optional)
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce

Noodles and Vegetables

  • 4 ounces rice noodles (brown rice noodles preferred)
  • 1 tablespoon oil
  • 1/2 onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup shredded purple cabbage

Toppings and Garnishes

  • Sesame seeds for topping
  • Limes for serving
  • A handful of fresh basil for serving

Instructions

  1. Prepare the Noodles: Soak the rice noodles in a bowl of cold water for at least 20 minutes until soft. Once softened, drain and rinse the noodles to prevent sticking.
  2. Make the Coconut Curry Sauce: Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the chopped shallots and minced ginger, and stir fry for 3 to 5 minutes until fragrant and softened. Stir in the red curry paste and cook for 1 minute to release the aromas. Pour in the coconut milk, then add sugar, sambal oelek (hot chili paste), fish sauce, and soy sauce. Allow the sauce to simmer gently for about 15 minutes until it thickens slightly. If using broth to extend the sauce, add it now and simmer a little longer to thicken.
  3. Cook the Vegetables: Heat 1 tablespoon of oil in a large skillet over high heat. Add the chopped onion, shredded carrots, broccoli florets, and chopped asparagus. Stir fry the vegetables for approximately 5 minutes until they turn bright green and are just tender yet still crisp.
  4. Combine Noodles and Vegetables: Add the soaked and drained noodles to the skillet with the vegetables. Toss everything together to combine evenly.
  5. Add the Sauce and Toss: Pour the prepared coconut curry sauce over the noodles and vegetables. Gently toss to coat all ingredients evenly, being careful not to overcook the noodles to avoid stickiness.
  6. Serve and Garnish: Plate the noodle bowls and top with shredded purple cabbage and a sprinkle of sesame seeds. Serve immediately with lime wedges and fresh basil leaves on the side for added brightness and flavor.

Notes

  • Soaking the noodles in cold water rather than boiling keeps them from becoming mushy during stir-frying.
  • The broth is optional but helps stretch the sauce and adds depth; use vegetable broth for a vegetarian version.
  • Adjust the amount of chili paste to your preferred spice level.
  • Use brown rice noodles for a healthier option if available; regular rice noodles work as well.
  • The vegetables can be varied according to season or preference; snap peas or bell peppers are great alternatives.

Keywords: Coconut curry, noodle bowl, Thai curry, rice noodles, vegetable stir fry, coconut milk curry

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