Recipes that are all gluten & dairy free

Bangkok Coconut Curry Noodle Bowls

Recipe by Pinch of Yum

For the Coconut Curry Sauce

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

For the Bowls

• 4 ounces rice noodles
• 1 tablespoon oil
• half an onion, chopped
• 1 cup chopped broccoli florets
• 1 cup shredded carrots
• 1 cup chopped asparagus
• 1 cup shredded purple cabbage
• sesame seeds for topping
• limes for serving
• a handful of fresh basil for serving

Noodle Bowl

• Soak the noodles in a bowl of cod water. Start this right away - they need at least 20 minutes or so of soaking. Whey they're soft, drain and rinse.

Sauce

• Heat the oil in a large saucepan.
• Add the shallots and ginger; stir fry for 3-5 minutes.
• Add the curry paste; stir fry for 1 minute.
• Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.

Vegetables and Assembly

• In a large skillet, heat the oil over high heat.
• Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green.
• Add the noodles and toss around in the pan with the vegetables.
• Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky).
• Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

Serving Size
4 servings

Posted To: Entree