Coconut Curry Noodle Bowls
These are the best Coconut Curry Noodles Bowls! Homemade (and super easy) coconut curry sauce, rice noodles, lots of fresh veggies, and a pile of herbs on top.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 tablespoon oil
- 2 shallots
- 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
- 2 tablespoons red curry paste
- 1 14 -ounce can regular coconut milk
- 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
- 3 tablespoons sugar
- 1 tablespoon hot chili paste (sambal oelek)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
- 1 tablespoon oil
- half an onion, chopped
- 1 cup chopped broccoli florets
- 1 cup shredded carrots
- 1 cup chopped asparagus
- 1 cup shredded purple cabbage
- sesame seeds for topping
- limes for serving
- a handful of fresh basil for serving
Steps
-
Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
-
Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
-
In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| oil | 1 tablespoon | - | - |
| shallots | 2 | - | - |
| fresh ginger | 1 tablespoon | - | - |
| red curry paste | 2 tablespoons | - | - |
| -ounce can regular coconut milk | 1 | Rp 16.000/kg | Rp 1.600 |
| reduced sodium chicken or veggie broth | 0.5 cup | - | - |
| sugar | 3 tablespoons | - | - |
| hot chili paste | 1 tablespoon | - | - |
| fish sauce | 2 tablespoons | - | - |
| soy sauce | 2 tablespoons | - | - |
| rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones | 4 ounces | Rp 12.000/kg | Rp 4.800 |
| oil | 1 tablespoon | - | - |
| half an onion | - | - | - |
| chopped broccoli florets | 1 cup | - | - |
| shredded carrots | 1 cup | - | - |
| chopped asparagus | 1 cup | - | - |
| shredded purple cabbage | 1 cup | - | - |
| sesame seeds for topping | - | - | - |
| limes for serving | - | - | - |
| a handful of fresh basil for serving | - | - | - |
*Estimated market prices, may vary by region
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