Heart-Healthy Coconut Curry Noodles
Transform your weeknight dinner routine with this vibrant and nutritious recipe for *Heart-Healthy Coconut Curry Noodles*. Packed with wholesome ingredients like whole grain rice noodles, creamy light coconut milk, and a fragrant blend of fresh ginger, garlic, and red curry paste, this dish delivers a perfect balance of flavor and nutrition. Crisp bell peppers, tender carrots, and wilted baby spinach add a colorful, nutrient-rich boost, while a sprinkle of fresh cilantro, green onions, and crunchy peanuts creates a gourmet-worthy finish. Quick to prepare in just 35 minutes, and seasoned with low-sodium soy sauce and a splash of lime juice, these plant-based curry noodles are both satisfying and heart-smart. Perfect for a comforting yet nourishing dinner, this recipe will leave you feeling light, energized, and utterly satisfied.
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Recipe Information
Ingredients
- 250 grams whole grain rice noodles
- 1 tablespoon coconut oil
- 1 inch piece ginger, minced
- 3 cloves garlic, minced
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, julienned
- 2 cups baby spinach
- 400 ml canned light coconut milk
- 1 cup low-sodium vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lime juice
- 0.25 cup chopped fresh cilantro
- 2 stalks chopped green onions
- 2 tablespoons crushed peanuts
Instructions
Cook the rice noodles according to the package instructions, drain and set aside.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the minced ginger and garlic to the skillet, sautéing for about 1 minute until fragrant.
Add the sliced red bell pepper and julienned carrots to the skillet, cooking for about 5 minutes until they begin to soften.
Stir in the baby spinach, letting it wilt slightly.
In a separate bowl, whisk together the coconut milk, vegetable broth, and red curry paste until well combined.
Pour the coconut curry mixture into the skillet, bringing it to a gentle simmer.
Stir in the cooked noodles, tossing to coat them evenly in the sauce.
Add the soy sauce and lime juice, mixing well to incorporate the flavors.
Let the noodles simmer in the sauce for another 2-3 minutes to absorb the flavors.
Remove the skillet from the heat and stir in the fresh cilantro and chopped green onions.
Serve the noodles in bowls, topped with a sprinkle of crushed peanuts for extra crunch and flavor.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 19.3 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1857 mg | 40% | |
*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.
