After eating my weight in tasty brown comfort foods over the last week, I was craving something different. Something spicy with lots of colorful veggies.
These particular noodles are served with stir fried veggies in a spicy, creamy red curry sauce. The merits of these noodles, in no particular order, include:
- Health points – Gluten-free, vegan, and packed with vegetables.
- Versatility – You can use any veggies you have on hand. You can also add any protein you like.
- Quick and Easy – It takes less than 30 minutes from start to finish
- TASTE – If you’re a red curry fiend and like things a little on the fiery side, these are the noodles for you
- 4 ounces rice noodles (brown rice noodles, if you can find 'em)
- 2 tablespoons canola oil, divided
- 2 tablespoons red curry paste
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 14-ounce can light coconut milk
- 1 cup water
- 2 tablespoons tamari
- 2 tablespoons packed brown sugar
- 1 tablespoon sambal oelek (red chili paste)
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 2 carrots, chopped
- 2 cups broccoli florets
- Cook the noodles according to the package instructions, taking care not to overcook them. I soaked mine in room temperature water for about 20 minutes to soften them up. They finish cooking in the dish itself.
- Heat 1 tablespoon of the oil in a saucepan over high heat. When hot, add the curry paste, ginger, and garlic, whisking to combine. Cook for 2-3 minutes. Add the coconut milk, water, tamari, brown sugar, and chili paste, whisking to combine. Bring to a boil and reduce heat to low, simmering for about 10 minutes, stirring occasionally.
- While the sauce is simmering, heat the remaining oil in a large pan or wok on high heat. Stir fry the veggies for about 5 minutes. Add the sauce and noodles and cook for another 2-3 minutes.
- Serve immediately.