Vegan Coconut Curry Noodles

Vegan Coconut Curry Noodles are a delightful blend of creamy coconut milk and aromatic spices, tossed with succulent vegetables and hearty noodles. This dish captures the essence of Chinese BBQ with a vegan twist, offering a comforting and flavorful meal.

Ingredients

• Rice noodles - 200 grams
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Vegetable broth - 200 ml
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli - 100 grams, chopped
• Green onions - 2, sliced
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Sesame oil - 1 tablespoon
• Salt - to taste

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pan, heat sesame oil over medium heat and sauté minced garlic and grated ginger until fragrant.
3. Add the sliced bell pepper, julienned carrot, and chopped broccoli to the pan, and stir-fry for about 5 minutes until the vegetables are tender.
4. Stir in the red curry paste and cook for another minute to release the flavors.
5. Pour in the coconut milk and vegetable broth, followed by soy sauce and maple syrup. Stir well and bring the mixture to a simmer.
6. Let the curry simmer for about 10 minutes to thicken slightly, stirring occasionally.
7. Add the cooked rice noodles to the pan and toss everything together until the noodles are well coated with the curry sauce.
8. Remove from heat, stir in lime juice, and season with salt to taste.
9. Serve hot, garnished with sliced green onions and chopped cilantro.

Nutrition

• Calories: 580
• Protein: 10 g
• Carbs: 85 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and spices.
• Contains healthy fats from coconut milk, aiding in nutrient absorption.

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