Baked Red Curry Noodles

Baked Red Curry Noodles are a flavorful Thai-inspired dish that combines the essence of aromatic red curry paste with tender noodles and an array of vibrant vegetables, all baked to perfection. This vegan delight is both comforting and nourishing, making it a perfect meal for any occasion.

Ingredients

• Rice noodles - 150 grams
• Coconut milk - 400 ml
• Red curry paste - 3 tablespoons
• Bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Broccoli florets - 100 grams
• Green onions (chopped) - 2 stalks
• Garlic (minced) - 2 cloves
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Fresh cilantro (for garnish) - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 180°C (350°F).
2. Cook the rice noodles according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the coconut milk, red curry paste, soy sauce, garlic, and lime juice. Whisk until smooth.
4. Add the cooked noodles to the mixing bowl and toss until well coated with the curry mixture.
5. Gently fold in the sliced bell pepper, julienned carrot, and broccoli florets. Season with salt and black pepper to taste.
6. Transfer the noodle mixture into a lightly greased baking dish, spreading it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is slightly golden.
8. Remove from the oven and let it cool for a few minutes before serving.
9. Garnish with chopped green onions and fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from vegetables.
• Contains healthy fats from coconut milk.

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