Green Curry Noodles

These Green Curry Noodles are a delightful fusion of Thai flavors and Italian pasta, featuring a creamy coconut green curry sauce that envelops fresh, colorful vegetables. Perfect for a comforting meal, this vegetarian dish brings warmth and richness to your dinner table.

Ingredients

• Rice noodles - 200 grams
• Coconut milk - 400 ml
• Green curry paste - 2 tablespoons
• Vegetable broth - 100 ml
• Bell pepper (sliced) - 1 medium
• Zucchini (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Spinach leaves - 100 grams
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh basil leaves - a handful
• Oil (for cooking) - 1 tablespoon
• Salt - to taste
• Chili flakes - to taste (optional)

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the oil over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.
4. Add the sliced bell pepper, zucchini, and carrot to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
5. Stir in the spinach leaves and cook until wilted, about 2 minutes.
6. Add the cooked rice noodles to the skillet, along with the soy sauce and lime juice. Toss everything together gently until well coated.
7. Serve hot, garnished with fresh basil leaves and chili flakes if desired.

Nutrition

• Calories: 520
• Protein: 10 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants from vegetables, promoting overall health.
• Coconut milk provides healthy fats for energy and satiety.

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