Coconut Curry Noodles
Indulge in the bold, aromatic flavors of this Coconut Curry Noodles recipe—a one-pan wonder that promises to satisfy your cravings for a comforting yet vibrant meal. Featuring silky rice noodles coated in a creamy coconut milk-based curry sauce, this dish is beautifully balanced with the warmth of curry powder, a zing of lime juice, and the option to add a kick of chili paste. Packed with colorful, nutrient-rich vegetables like broccoli, red bell pepper, and julienned carrots, it offers a deliciously wholesome twist on your traditional noodle bowl. Ready in just 40 minutes, this vegan-friendly recipe is perfect for busy weeknights or a leisurely weekend treat. Garnished with fresh cilantro and spring onions, every bite is an explosion of flavor and freshness. Keywords: coconut curry noodles, vegan curry noodles, creamy noodle dish, quick and easy noodle recipe.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Curry powder
- 1 Red bell pepper, sliced
- 1 large Carrot, julienned
- 150 grams Broccoli florets
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Chili paste (optional)
- 2 tablespoons Fresh cilantro, chopped
- 2 Spring onions, sliced
- to taste Salt
Instructions
Soak the rice noodles in hot water according to the package instructions until soft, then drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the chopped onion and sauté for about 3 minutes until translucent.
Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
Sprinkle the curry powder over the onions and stir well to coat, cooking for an additional 1 minute.
Add the sliced red bell pepper, julienned carrot, and broccoli florets to the skillet. Stir-fry the vegetables for about 5 minutes or until they begin to soften.
Pour in the coconut milk, soy sauce, and lime juice, stirring to combine. Bring the mixture to a gentle simmer.
Add the softened noodles to the skillet, using tongs to toss them with the curry and vegetables until everything is well mixed and heated through.
If using, stir in the chili paste for additional heat.
Taste and adjust the seasoning with salt if needed.
Remove from heat and garnish with chopped fresh cilantro and sliced spring onions before serving.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9069 mg | 394% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 48.6 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
