In a matter of 15 minutes, you can have a quick comfort food dinner to die for. And, you will have plenty for lunch during the week. Not only does the Thai Curry Noodle Bowl reheat well, it will last for days in the refrigerator if you make ahead of time. Thai Curry Noodle Bowl is made with rice noodle, a few select vegetables, some tofu, and a quick curry sauce.
Furthermore, most of the dish is made it one pan! For this particular bow, I chose fresh green beans, cauliflower, onion, and red pepper. Not only do the vegetables all cook in the sauce, the noodles take only 6 minutes to cook. Also, there is an option to skip that step, and simply soak them, and add them to the one pan the vegetables cook in.
Since I was in a hurry, I bought pre-baked sriracha tofu, from Trader Joes. Although you may choose any rice noodle, I prefer A Taste of THAI Rice Noodle Linguine . Even though I chose to boil my noodles as pasta, the package gives three different cooking options to meet your needs.
Personally, I chose cauliflower for its ability to absorb flavors. Also, the green beans, red peppers, and onions were all season specials at my farmer’s market. In other words, choose whatever vegetables you like together.
Additionally, fresh basil ties the dish together with a fresh green sweet taste that works beautifully with the spiciness.Print
A quick and easy curry noodle bowl, ready in 15 minutes. You will think you got carryout with only one pan to clean.
- 1 13 1/2 ounce can lite coconut milk (do not shake the can)
- 1/2 cup organic vegetable broth
- 4 teaspoons soy sauce (or Tamari)
- 4 teaspoons maple syrup
- 1 4 ounce jar red (or green) THAI Kitchen curry paste
- 1 large, white onion, cut in half, then into slivers
- 1 head cauliflower, bade and talks removed; cut into florets
- 1 large red bell pepper, seeds, core removed, sliced thin
- 1 pound fresh green beans, ends removed, snapped in half
- 8 ounces A TASTE OF THAI Rice Noodles Linguine
- Cut pre-baked Sriracha Tofu into triangles (you may also omit tofu)
- 1 lime juiced
- 1 inch ginger root, grated
- 1/2 cup fresh basil leaves
NOODLES: (Choose your cooking option)
- Pour noodles into a bowl; cover with VERY hot water, stir to separate; soak for 25-30 minutes; drain; add to stir fry and cook 4-6 minutes more.
- Add noodles to 4 quarts salted boiling water; stir to separate; boil until tender; 4-6 minutes; drain, and rinse with cold water.
- Open lite coconut milk (do not shake); you want to use the coconut cream on the top to start the curry.
- Spoon 5-6 Tablespoons coconut cream off the top of the can and put into the center of a wok.
- Put the remaining coconut milk in a large measuring cup, and add vegetable broth, soy sauce and maple syrup. whisk together and set side.
- Place wok with coconut milk over medium high heat until it begins to bubble. Add curry paste and reduce heat to medium low; stirring continuously for a few minutes, making sure it doesn’t burn.
- Add onion, cauliflower and green beans.
- Stir until vegetables are hot; then add red pepper. stir.
- Stir in coconut milk, vegetables broth mixture.
- Bring to a boil, and reduce heat to low.
- Simmer, uncovered until vegetables are tender; about 15 minutes
- Add tofu
- If using the boiling method, rinse your noodle in cold water
- Place a half cup of noodles in the bottom of the bowl
- Spoon curry onto of noodles
- Add a little lime juice, ginger and basil leaves to each bowl
- You can prepare in sealed containers exactly how you made the bowls for dinner.
- It reheats well with noodles and curry together
Keywords: red curry, green curry, vegetable curry, vegan, coconut milk, quick and easy, thai food, rice noodle