RED THAI CURRY VEGETABLE NOODLES
Updated: Mar 27
Easy, Comforting 30 Minute Meals have been the name of the game these days.
Well, actually, to be honest, I have been opting for 10-12 minute meals like frozen pizza and grilled cheese a lot as well.
We have had lots of snack board dinners, too- which I do love but I haven't been as inspired to cook since this Quarantine, so when the inspiration hits, I take advantage and whip up something new.
Today, I am bringing you a super easy, super versatile noodle dish. It comes together easily and is truly so flavorful and delicious.
It takes only a handful of ingredients, that can easily be swapped in and out based on what you have on hand.
Think tangy, spicy, sweet, crunchy, creamy and noooooods.
See below this recipe for substitutions
9.5 oz dried soba noodles
2 tbsp coconut oil
1 diced, medium yellow onion
2 carrots, chopped into bite sized pieces
Salt and black pepper
2-3 minced cloves garlic
1 tbsp crushed red pepper
1 bell pepper, seeded, cut into bite-sized pieces
4 leaves kale, stems removed, chopped
2 Tbsp red curry paste
1-15 oz can of coconut cream
1-15 oz can of garbanzo beans
1 lime, juiced
What To Do With Things:
Bring a large pot of salted water to a boil. Once boiling, cook soba noodles according to package instructions. Once cooked, drain water and set aside. If needed, add some melted coconut oil to the noodles to stop them from sticking together while you finish the curry.
Meanwhile, heat coconut oil over medium heat in a large wok or skillet. Once hot, add in the onion, carrot and season with salt and black pepper. Cook, stirring occasionally, for 5-7 minutes. Then add in the garlic, crushed red pepper and another pinch of salt. Cook for 1 minute. Then add in the bell pepper, stir occasionally for 5 minutes. Then add in the kale and stir occasionally until wilted. Next add in the red curry paste, coconut cream and another pinch of salt and black pepper. Stir well until a sauce forms. Stir in the garbanzo beans and lime juice. Then Add in the noodles to the wok and mix well to coat the noodles, evenly.
Transfer to serving bowls and garnish with desired garnishes.
If you do not have any of these particular ingredients on hand, you can swap for the following, with varied results and cook times/cooking order:
Carrots & Bell Pepper -> broccoli, cauliflower, mushrooms, asparagus, green beans, snow peas, potatoes (any vegetable, really)
Kale -> spinach, collard greens, chard, bok choy
Red Curry Paste-> green curry paste, Indian curry dry spice, yellow curry paste, custom curry spice blend
Garbanzo Beans-> tofu, fried egg
Soba Noodles-> any noodle you have like angle hair, spaghetti, pad thai, rice noodles
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for pre-order.