How To Make Coconut Curry Noodle Bowl
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 1 cup snap peas
- 8 oz tofu, cubed
- 2 tbsp soy sauce
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sriracha sauce, for serving
Instructions
-
Cook rice noodles according to package instructions. Drain and set aside.
-
In a large pan, heat vegetable oil over medium heat. Add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
-
Add curry powder and cook for another minute.
-
Stir in coconut milk and vegetable broth. Bring to a simmer.
-
Add carrots, bell pepper, snap peas, and tofu. Cook for 8-10 minutes until vegetables are tender.
-
Stir in soy sauce, lime juice, salt, and pepper.
-
Divide cooked noodles into serving bowls. Ladle the curry mixture over the noodles.
-
Garnish with fresh cilantro and serve with sriracha sauce on the side.
Nutrition
- Calories : 482kcal
- Total Fat : 22g
- Saturated Fat : 16g
- Cholesterol : 0mg
- Sodium : 701mg
- Total Carbohydrates : 61g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 14g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
