Making Coconut Curry Noodles at Home
I love making great tasting gluten-free recipes that fully satisfy and are still healthy and enjoyable. Making healthy meals is my passion, and those coconut curry noodles provide a great diner or lunch option.
Those noodles can also be easily shared with others, even without anyone knowing that this is a gluten-free and super healthy meal.
Servings
4
Ready In:
45 min
Good For:
lunch, dinner
About this Recipe
By: Dr.Dusana Plechlo
These coconut curry noodle bowls are made with a spicy, creamy coconut milk sauce and plenty of veggies! It’s the perfect way to use up the vegetables in your fridge. This recipe is vegan and gluten-free!
Ingredients
- 8oz wide rice noodles
- 2 tablespoons (TBS) red curry powder plus spicy paprika
- 3 garlic cloves, minced
- 1 can coconut milk (I use coconut cream for added thickness and creaminess)
- 2 TBS Coconut Aminos
- 2 teaspoons coconut sugar
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 bell pepper, julienned
Healthy Noodles
Making healthy gluten-free recipes is my passion, and those coconut curry noodles provide a great dinner or lunch option when I need great-tasting and comforting food.
Step by Step Instructions
Step 1
In a large bowl filled with warm water, soak the rice noodles for 25-30 minutes until mostly softened.
Step 2
In a saucepan, heat the chili paste over medium heat for 1 minute, stirring constantly so it doesn’t burn.
Add the garlic and continue to cook for 30 seconds until fragrant.
Step 3
Add the coconut milk, coconut aminos sauce, and sugar and bring to a simmer then reduce the heat to low.
Step 4
Add the broccoli, carrots, cabbage and bell pepper and cook for 5 minutes, stirring occasionally.
Step 5
Add the softened rice noodles to the vegetables and continue to cook over medium heat until the noodles are al dente and the sauce has thickened.
Serve right away. Enjoy!