Description
A rich and comforting noodle dish featuring a creamy coconut curry sauce, tender noodles, and a mix of vegetables and optional protein for a bold and satisfying meal.
Ingredients
- 250 g noodles (rice noodles or egg noodles)
- 1 can (400 ml) coconut milk
- 2 tablespoons curry paste or 1 tablespoon curry powder
- 3 garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 1 tablespoon olive oil or sesame oil
- 1 1/2 cups vegetable or chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 1 cup cooked chicken, shrimp, or tofu (optional)
- 2 tablespoons fresh cilantro or green onions (for garnish)
Instructions
- Cook noodles according to package instructions, then drain and set aside.
- Heat oil in a large pan over medium heat and sauté garlic and ginger until fragrant.
- Add curry paste or powder and cook briefly to release flavor.
- Pour in coconut milk and broth, stirring until smooth.
- Add soy sauce, salt, and black pepper, then bring to a gentle simmer.
- Add mixed vegetables and cook until tender-crisp.
- Stir in cooked chicken, shrimp, or tofu if using, and heat through.
- Add cooked noodles and toss until well coated in the sauce.
- Finish with lime juice and garnish with fresh herbs before serving.
Notes
- Use light coconut milk for a lighter version.
- Add chili paste or fresh chilies for extra heat.
- Peanut butter can be added for a richer, nutty flavor.
- Swap vegetables based on availability like snap peas or mushrooms.
- Store leftovers in the refrigerator for up to 3 days.
- Add a splash of broth or water when reheating to loosen the sauce.
- The sauce can be frozen separately, but noodles are best fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
