Coconut Curry Noodles

Coconut Curry Noodles are a vibrant and flavorful dish that brings together the richness of coconut milk and the aromatic spices of curry, creating a comforting yet exotic meal. This dairy-free Chinese lunch option is quick to prepare and perfect for a satisfying midday boost.

Ingredients

• Rice noodles - 150 grams
• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Red curry paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100 grams
• Green onion - 2, chopped
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Cilantro - a handful, chopped
• Salt - to taste
• Black pepper - to taste
• Sesame oil - 1 tablespoon

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pan, heat the sesame oil over medium heat and sauté the garlic and ginger until fragrant, about 1 minute.
3. Add the sliced bell pepper and julienned carrot to the pan, cooking for about 3-4 minutes until slightly softened.
4. Stir in the broccoli florets and cook for an additional 2 minutes.
5. Add the red curry paste to the pan and mix well, cooking for another minute.
6. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
7. Add the soy sauce, lime juice, salt, and black pepper to taste, allowing the sauce to thicken slightly, about 5 minutes.
8. Add the cooked rice noodles to the pan, tossing to coat them in the sauce and heat through for about 2-3 minutes.
9. Serve hot, garnished with chopped green onions and cilantro.

Nutrition

• Calories: 550
• Protein: 10 g
• Carbs: 85 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from vegetables.
• Provides healthy fats from coconut milk, which can help with heart health.

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