Coconut Curry Noodles with Veggies
This coconut curry noodles with veggies recipe is about fresh and delicate vegetables cooked with garlicky coconut sauce and mixed with rice noodles. Simple yet delicious, the noodle dish can be served as a vegan main or paired with a protein dish. It is a dish to consider when looking for gluten-free and vegan recipes, in other words, when going for healthy dishes.
Servings: 4
Ingredients
- 1 can coconut milk full-fat
- 1 lb rice noodles
- 1 medium bell pepper
- 4-5 oz mushrooms sliced
- 4-6 spears asparagus sliced diagonally (optional)
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- 2-3 cloves garlic
- 1 tsp ginger minced
- 1 tsp salt
- 3-4 leaves fresh basil
- ½ lime for its juice
- 3 cups hot water or more as much as the noodles require to be perfectly cooked
Instructions
- Slice the mushrooms and cut the bell pepper into thin strips
- Heat the oil in a large pan and sauté the veggies on high heat for approx. 3 minutes. Salt to taste.
- Remove the veggies from the pan and set aside
- Use the same pan to sauté the minced garlic and ginger on low heat for 1 minute
- Pour in the coconut milk and add the curry paste
- Add the sautéed veggies back to the pan
- Stir and cook for 5 minutes on medium-low heat
- Add the rice noodles and add the water. Salt to taste
- Stir and cook noodles to perfection then remove from the stove
- Drizzle with lime juice, garnish with fresh basil
- Serve.
