Name: Coconut-Red Curry Noodle Bowls with All the Veggies
Ingredients: 1 tablespoon vegetable/peanut oil; 2 large shallots, finely minced; 2 garlic cloves, finely chopped; 1 tablespoon freshly grated/minced ginger; 2 tablespoons red curry paste; One 14-ounce can full-fat coconut milk; 1/4 to 1/2 cup low-sodium chicken or vegetable stock, optional; 3 tablespoons sugar; 1 tablespoon sambal oelek(hot chili paste); 1 tablespoon fish sauce (preferably Red Boat); 2 tablespoons low-sodium soy sauce; 4 ounces Pad Thai rice noodles(preferable brown rice noodles); 1 tablespoon vegetable/peanut oil; 1-1/2 cups (3-1/2 to 4 ounces) broccoli florets, cut into bite-sized pieces; 1 cup (4 ounces) asparagus, ends trimmed and chopped into 1/2-inch pieces; 1/2 red bell pepper, sliced into thin strips; 4 green onions, white and green parts thinly sliced; 1 cup shredded purple cabbage; 1 cup shredded carrots; Cilantro leaves, picked from stems; Sesame seeds, for topping; Halved limes, for serving

Description

Saucy red curry-coconut noodles chock full of vegetables to make your mama proud! Make vegetarian/vegan by omitting/substituting the fish sauce.

Ingredients

Scale

COCONUT-RED CURRY SAUCE:

1 tablespoon vegetable/peanut oil
2 large shallots, finely minced
2 garlic cloves, finely chopped
1 tablespoon freshly grated/minced ginger
2 tablespoons red curry paste
One 14-ounce can full-fat coconut milk
1/4 to 1/2 cup low-sodium chicken or vegetable stock, optional
3 tablespoons sugar
1 tablespoon sambal oelek(hot chili paste)
1 tablespoon fish sauce (preferably Red Boat)
2 tablespoons low-sodium soy sauce

FOR THE STIR-FRY:

4 ounces Pad Thai rice noodles(preferable brown rice noodles)
1 tablespoon vegetable/peanut oil
1–1/2 cups (3-1/2 to 4 ounces) broccoli florets, cut into bite-sized pieces
1 cup (4 ounces) asparagus, ends trimmed and chopped into 1/2-inch pieces
1/2 red bell pepper, sliced into thin strips

TO SERVE:

4 green onions, white and green parts thinly sliced
1 cup shredded purple cabbage
1 cup shredded carrots
Cilantro leaves, picked from stems
Sesame seeds, for topping
Halved limes, for serving

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Instructions

For the noodles: Soak in a large bowl of lukewarm water for 15 to 20 minutes, until softened, while you prepare the remaining ingredients. Drain and reserve.
For the Coconut Curry Sauce: Heat the oil in a large skillet over medium-high heat. Add the shallots, garlic, and ginger with a sprinkle of salt. Cook, stirring frequently, for 4 to 5 minutes, until softened and translucent. Add the curry paste and bloom in the aromatics for 1 minute. Reduce the heat to medium-low; add the coconut milk, chicken stock (if using), sugar, sambal oelek, fish sauce and soy sauce. Bring to a simmer and cook for 15 minutes, while you prepare the remaining ingredients. The sauce should thicken slightly.
In another large skillet, heat the remaining 1 tablespoon oil over medium-high heat. When hot, add the broccoli, asparagus and red bell pepper with a large pinch of salt. Cook, stirring occasionally, for 5 minutes, until softened and slightly charred.
To serve, add the noodles to the sauce, stirring around to coat. Add the sautéed vegetables, tossing to combine. Transfer to serving bowls and top with green onions, cabbage, carrots, cilantro and sesame seeds. Serve the limes on the side for squeezing.

Notes

Inspiration:Bangkok Coconut Curry Noodles on pinchofyum.com

Category: Asian, Pasta & Noodles