Coconut Curry Noodle Bowls

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Ingredients

Coconut Curry Sauce

• 1 tbsp oil
• 2 shallots, chopped
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste
• 1 (14 oz) can regular coconut milk
• 1/2 cup reduced-sodium chicken or vegetable broth (optional)
• 3 tbsp sugar
• 1 tbsp hot chili paste, such as sambal oelek
• 2 tbsp fish sauce
• 2 tbsp soy sauce

Noodle Bowls

• 4 oz rice noodles
• 1 tbsp oil
• 1/2 onion, chopped
• 1 cup broccoli florets, chopped
• 1 cup shredded carrots
• 1 cup asparagus, chopped
• 1 cup shredded purple cabbage
• Sesame seeds, for topping
• Lime wedges and fresh basil, for serving

Instructions

1. Soak the Noodles: Soak the rice noodles in cold water for at least 20 minutes, until soft. Drain and rinse.
2. Make the Sauce: Heat 1 tbsp oil in a saucepan. Stir-fry the shallots and ginger for 3-5 minutes, then add the curry paste and cook for 1 minute. Add the coconut milk, optional broth, sugar, chili paste, fish sauce, and soy sauce. Simmer for about 15 minutes, until slightly thickened.
3. Cook the Vegetables: Heat 1 tbsp oil in a large skillet over high heat. Add the onion, carrots, broccoli, and asparagus; stir-fry for about 5 minutes, until the broccoli and asparagus are bright green.
4. Finish the Bowls: Add the drained noodles and toss with the vegetables. Add the curry sauce and toss just until combined.
5. Serve: Top with purple cabbage, sesame seeds, fresh basil, and a squeeze of lime.

Notes

• Add the broth for a saucier, more soup-like curry; omit it for a thicker sauce that clings to the noodles.
• For a vegetarian or vegan version, use vegetarian curry paste, vegetable broth, and a vegan fish sauce alternative or additional soy sauce.
• Recipe adapted from Pinch of Yum.