Low Sodium Coconut Curry Noodles
Elevate your weeknight dinner with this flavorful and health-conscious recipe for Low Sodium Coconut Curry Noodles! Perfectly tender rice noodles are bathed in a fragrant, creamy curry sauce made with coconut milk, unsalted vegetable broth, and aromatic ingredients like garlic, ginger, and red curry paste. Fresh veggies—red bell pepper, carrot, and snow peas—add vibrant color and satisfying crunch, while low sodium soy sauce and lime juice balance the dish with subtle umami and zesty brightness. Ready in just 35 minutes, this wholesome, heart-friendly meal is an irresistible blend of rich flavors and nutritious ingredients, making it ideal for anyone seeking a healthier twist on classic coconut curry. Garnished with fresh cilantro, it’s a comforting, globally inspired delight you’ll want to savor every week.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 13.5 ounces Coconut milk
- 1 cup Unsalted vegetable broth
- 1 tablespoon Coconut oil
- 1 medium, finely chopped Yellow onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 medium, thinly sliced Red bell pepper
- 1 medium, julienned Carrot
- 1 cup, trimmed Snow peas
- 1 tablespoon Low sodium soy sauce
- 2 tablespoons Red curry paste
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Ground black pepper
- 1 medium, juiced Lime
- 0.25 cup, chopped Fresh cilantro
Instructions
Begin by soaking the rice noodles in hot water for about 8 minutes or according to the package instructions. Once softened, drain and set aside.
In a large skillet or wok, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the skillet and cook for an additional 1 minute until fragrant.
Stir in the red curry paste and turmeric powder, cooking for 1 minute to release the flavors.
Pour in the unsalted vegetable broth and coconut milk, stirring to combine the flavors thoroughly. Let the mixture come to a gentle simmer.
Add the sliced red bell pepper, julienned carrot, and snow peas to the skillet. Cook for about 5 minutes until the vegetables are tender but still crisp.
Stir in the drained rice noodles, low sodium soy sauce, and ground black pepper, mixing everything together to ensure the noodles are well covered in the curry sauce.
Remove the skillet from heat and stir in the fresh lime juice.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 43.9 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1451 mg | 31% | |
*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.
