For a quick and filling vegan meal, these Quick Red Curry Rice Noodle Bowls are packed full of flavor. The soft rice noodles and bright vegetables go great with the creamy coconut curry sauce.
Ingredients: 8 oz rice noodles. 1 tbsp coconut oil. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 zucchini, sliced. 1 cup broccoli florets. 2 cloves garlic, minced. 2 tbsp red curry paste. 1 can 14 oz coconut milk. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 lime, juiced. Salt and pepper, to taste. Fresh cilantro, for garnish. Sriracha, for serving optional.
Instructions: As directed on the package, cook the rice noodles. Once they are done, drain them and set them aside. Put coconut oil in a large pan and heat it over medium-low heat. Carrot, broccoli, red bell pepper, and add them. For about 5 to 7 minutes, or until the vegetables are soft, cook. Put red curry paste and minced garlic into the pan. Stir the food all the time for another minute. Add the lime juice, soy sauce, maple syrup, and coconut milk. While stirring, let it cook for two to three minutes. Add pepper and salt to taste. Put cooked rice noodles into bowls, and then pour the curry vegetable mix on top of each one. Add fresh cilantro on top and serve with Sriracha if you like.
Prep Time: 10 minutes
Cook Time: 15 minutes
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