Coconut Curry Noodles with Veggies
Simple yet delicious, the noodle dish can be served as a vegan main or paired with a protein dish. It is a dish to consider when looking for gluten-free and vegan recipes, in other words, when going for healthy dishes.
Servings: 4 people
Calories: 732kcal
Ingredients
- 1 can coconut milk full-fat
- 1 lb rice noodles
- 1 medium bell pepper
- 4-5 oz mushrooms sliced
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- 2-3 cloves garlic
- 1 tsp ginger minced
- 1 tsp salt
- 3-4 leaves fresh basil
- 1/2 lime for its juice
- 3 cups hot water or more, as much as the noodles require to be perfectly cooked
Instructions
- Slice the mushrooms and cut the bell pepper into thin stripes
- Heat the oil in a large pan and saute the veggies on high heat for approx. 3 minutes. Salt to taste
- Remove the veggies from the pan and set aside
- Use the same pan to sautee the minced garlic and ginger on low heat for 1 minute
- Pour the coconut milk and add the curry paste
- Add the sauteed veggies back to the pan
- Stir and cook for 5 minutes on medium-low heat
- Add the rice noodles and add the water. Salt to taste
- Stir and cook noodles to perfection then remove from the stove
- Drizzle with lime juice, garnish with fresh basil
- Serve with pleasure
Nutrition
Calories: 732kcal | Carbohydrates: 105g | Protein: 8g | Fat: 32g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 806mg | Potassium: 478mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2136IU | Vitamin C: 50mg | Calcium: 57mg | Iron: 3mg