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Coconut curry noodle bowl with rice noodles, creamy sauce, and colorful vegetables

Coconut Curry Noodle Bowls with Rice Noodles and Vegetables

Coconut curry noodle bowls combine chewy rice noodles with a creamy, flavorful curry sauce and colorful vegetables for a fresh, satisfying meal that works well for easy weeknight cooking.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 399
Ingredients Method Notes

Ingredients
  

Curry Sauce
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 14-ounce can regular coconut milk
  • 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
Noodles and Vegetables
  • 4 oz / 115 g rice noodles
  • 1 tablespoon oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
Toppings and Serving
  • 1 cup shredded purple cabbage
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving

Method
 

Preparation
  1. Place the rice noodles in a bowl of cold water and soak for at least 20 minutes until softened. Drain and rinse the noodles.
Cooking
  1. Heat 1 tablespoon oil in a large saucepan. Add the shallots and ginger, then stir-fry for 3-5 minutes.
  2. Add the red curry paste and cook for 1 minute, stirring to combine.
  3. Pour in the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for about 15 minutes until the sauce thickens slightly. If adding broth, include it with the coconut milk and allow additional simmering time as needed for the sauce to thicken.
  4. Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the onion, carrots, broccoli, and asparagus, then stir-fry for about 5 minutes until the broccoli and asparagus are bright green.
  5. Add the softened noodles to the skillet with the vegetables and toss to combine.
Assembly
  1. Add the curry sauce to the skillet and toss with the noodles and vegetables until just combined. Avoid extended cooking after adding the sauce to prevent the noodles from becoming too sticky.
  2. Serve topped with purple cabbage, sesame seeds, and a squeeze of lime or fresh basil leaves.

Notes

For a more saucy, soup-like curry consistency, add the broth with the coconut milk. Without the broth, the sauce will be thicker and coat the noodles more closely. For a vegetarian or vegan version, use a suitable curry paste and replace the fish sauce with a vegan alternative, adjusting the seasoning if needed. Increase the chili paste or add extra spice if you prefer more heat.