How To Make Curry Noodle Bowls Recipe
Have a comforting meal with these curry noodle bowls that’s naturally gluten-free and full of delicious curry flavors that are sure to warm you up.
Cook rice noodles according to package instructions. Drain and rinse with cold water, and set aside.
Meanwhile, layout the raw shrimp on a plate and pat dry with a paper towel. Season the shrimp generously on both sides with a pinch of salt and pepper.
Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add shrimp and cook for 1 to 2 minutes per side, until the shrimp are pink and opaque and cooked through. Remove from pan with a slotted spoon and set aside.
Add the remaining 1 tablespoon oil to the stockpot. Add sliced onion, bell pepper, and carrot, and sauté, stirring occasionally, for 6 to 8 minutes or until the onion is soft and translucent.
Add garlic and sauté for 1 to 2 more minutes, stirring occasionally, until fragrant.
Add in the coconut milk, stock and ginger (and chiles, if using), and stir to combine. Continue cooking until the mixture reaches a simmer.
Reduce heat to medium, and continue simmering for 5 to 10 more minutes.
Stir in the noodles. Taste, and season with extra salt and pepper and curry paste to taste.
Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.
- Calories: 463.69kcal
- Fat: 22.34g
- Saturated Fat: 14.69g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.84g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 49.29g
- Fiber: 3.07g
- Sugar: 4.23g
- Protein: 18.41g
- Cholesterol: 98.39mg
- Sodium: 829.38mg
- Calcium: 118.76mg
- Potassium: 616.73mg
- Iron: 4.33mg
- Vitamin A: 179.67µg
- Vitamin C: 44.98mg
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