{"id":5356,"date":"2024-05-22T16:39:18","date_gmt":"2024-05-22T16:39:18","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5356"},"modified":"2024-06-23T14:51:12","modified_gmt":"2024-06-23T14:51:12","slug":"coconut-curry-noodles-with-veggies-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/coconut-curry-noodles-with-veggies-video\/","title":{"rendered":"Coconut Curry Noodles with Veggies [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Coconut Curry Noodles with Veggies<\/span><\/h2>\n
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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.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Tatiana – Delice Recipes<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> can<\/span> coconut milk <\/span> full-fat<\/span><\/li>
  • 1<\/span> lb<\/span> rice noodles<\/span><\/li>
  • 1<\/span> medium<\/span> bell pepper<\/span><\/li>
  • 4-5<\/span> oz<\/span> mushrooms <\/span> sliced<\/span><\/li>
  • 4-6<\/span> spears<\/span> asparagus<\/span> sliced diagonally (optional)<\/span><\/li>
  • 2<\/span> tbsp<\/span> red curry paste<\/span><\/li>
  • 2<\/span> tbsp<\/span> vegetable oil<\/span><\/li>
  • 2-3<\/span> cloves<\/span> garlic<\/span><\/li>
  • 1<\/span> tsp<\/span> ginger <\/span> minced<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • 3-4<\/span> leaves<\/span> fresh basil<\/span><\/li>
  • \u00bd<\/span> lime <\/span> for its juice<\/span><\/li>
  • 3<\/span> cups<\/span> hot water or more<\/span> as much as the noodles require to be perfectly cooked<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Slice the mushrooms and cut the bell pepper into thin strips<\/div><\/li>
    • Heat the oil in a large pan and saut\u00e9 the veggies on high heat for approx. 3 minutes. Salt to taste.<\/div><\/li>
    • Remove the veggies from the pan and set aside<\/div><\/li>
    • Use the same pan to saut\u00e9 the minced garlic and ginger on low heat for 1 minute<\/div><\/li>
    • Pour in the coconut milk and add the curry paste<\/div><\/li>
    • Add the saut\u00e9ed veggies back to the pan<\/div><\/li>
    • Stir and cook for 5 minutes on medium-low heat<\/div><\/li>
    • Add the rice noodles and add the water. Salt to taste<\/div><\/li>
    • Stir and cook noodles to perfection then remove from the stove<\/div><\/li>
    • Drizzle with lime juice, garnish with fresh basil<\/div><\/li>
    • Serve.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      Bryan’s Notes<\/h5>\nThe original recipe as written ended up being very noodle heavy, even though I added asparagus beyond the original ingredients. And I added more garlic and ginger than called for, and could barely taste it — probably because of the over-abundance of noodles.<\/span>
      <\/div>\nIt’s a very tasty, pleasant recipe, but next time I make it, I plan on using a lot more vegetables, and less noodles, for a better balance. Plus, some protein, such as shrimp (we’re not vegetarians).<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n
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