Coconut Curry Noodle Bowl
1 T oil
2 cloves garlic
2 green onions
1 T fresh ginger, minced
2 t curry powder
1 14 oz can coconut milk (at least 50% coconut)
2 T honey
1 t sriracha
1 T fish sauce
2 T soy sauce
For the Bowls:
4 oz rice noodles
1 T butter
1 small onion, chopped
1 C broccoli florets, chopped
1 C carrots, shredded
1 C cauliflower florets, chopped
1 C red cabbage, shredded
1 lime, for topping
fresh coriander for serving
Note: You can replace your veggies by whatever you're in the mood for or whatever is left in your fridge!
20 mins prep + 5 mins cook
Soak the noodles in a bowl of cold water. They need at least 20 minutes.
Heat the oil in a large saucepan.
Add the green onion and ginger; stir fry for 3-5 minutes.
Add the curry; stir fry for 1 minute.
Add the coconut milk, honey, sriracha, fish sauce, and soy sauce.
Simmer for 15 minutes or so while you prep the rest of the ingredients - it should thicken slightly.
Stir fry your veggies (except cabbage) for about 5 minutes until the broccoli and asparagus are bright green. This is optional, I like serving the bowls with raw veggies.
Add the noodles to the sauce and toss together until just combined.
Serve by layering saucy noodles, veggies & top with the purple cabbage and a squeeze of lime.