Soy-Free Coconut Curry Noodles
Savor the vibrant, allergy-friendly flavors of our Soy-Free Coconut Curry Noodles—a plant-based delight that's packed with creamy coconut goodness and aromatic spices. This quick, 35-minute recipe features tender rice noodles bathed in a luscious coconut milk and red curry sauce, enhanced with fresh vegetables like zucchini, carrots, and red bell pepper for a burst of color and nutrition. With zesty lime juice and a sprinkle of fresh cilantro, every bite is bright and refreshing, making it perfect for weeknight dinners. Plus, it's entirely soy-free, catering to dietary restrictions while delivering bold, crave-worthy flavors. Garnish with optional chopped peanuts and serve hot for a comforting, gluten-free meal that’s sure to impress!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste
- 1 15-ounce can Coconut milk
- 2 cups Vegetable broth
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, spiralized or julienned
- 2 medium Carrots, spiralized or julienned
- 2 tablespoons Lime juice
- 0.5 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chopped peanuts (optional, for garnish)
Instructions
Prepare 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 chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste and mix everything well, cooking for about 2 minutes.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
Add the sliced red bell pepper, spiralized zucchini, and carrots to the skillet. Stir and let them cook for about 5 minutes until just tender.
Add the cooked rice noodles to the skillet, tossing gently to combine with the sauce and vegetables.
Season with lime juice, salt, and black pepper. Adjust the seasoning to taste.
Garnish with chopped fresh cilantro and optional chopped peanuts before serving.
Serve hot, enjoying the aromatic flavors of soy-free coconut curry noodles.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5138 mg | 223% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 62.9 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3428 mg | 73% | |
*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.
