Coconut Curry Noodle Bowls | Easy Cooking | Home Recipes | LoveBites

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a budget-friendly protein alternative.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is less expensive and still creamy.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Yellow curry paste is often cheaper and milder.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often less expensive and nut-free.

Soak brown rice noodles in water for at least half an hour until tender.

Heat a wok and add cold pressed coconut oil until hot.

Add chopped onions and cook until translucent.

Add chopped broccoli and cover to cook until tender.

Add finely chopped French beans and cover to cook together with broccoli.

Add red cabbage and cook until slightly tender, keeping some crunch.

Grate carrots and add to the wok, sautéing without covering.

Remove cooked vegetables and set aside in a bowl.

Reheat the wok and add more cold pressed coconut oil.

Add grated ginger and sauté until fragrant.

Add Thai red curry paste and chili paste, sautéing until no raw smell remains.

Add tamari or soy sauce, vegetable broth, and palm sugar, ensuring the sugar dissolves completely.

Add coconut milk and bring to a boil, then season with salt to taste.

Introduce the cooked vegetables into the curry sauce and let it come to a boil again.

Add soaked noodles to the wok and mix well, letting it sit for 5-10 minutes to blend flavors.

Serve with a lime wedge, sprinkled with sesame seeds and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens