Coconut Curry Noodles With Fresh Vegetables (Vegan, Gluten-Free)

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Average Rating: 5 | Rated By: 2 users

If I have a favourite curry noodle dish, this is probably the one. Simple ingredients simply prepared yet delivering oodles of flavour in a nutritious way. I used a mix of carrots, fresh corn, and zucchini in this coconut curry noodle dish, but you can use any in-season vegetables of your choice. The fresh veggies combined with rich coconut curry sauce are cooked for a short time which means they retain most of their texture, flavour and nutrients. This gluten-free, vegan, coconut curry dish is outstanding!

Ingredients

  • 8 oz. GF rice noodles, cooked per package directions
  • 2 Tbsp. Coconut oil
  • 1 small onion, diced
  • 1 medium carrot, julienned
  • 2 cups fresh corn kernels ( 2 ears sweet corn)
  • 1 medium zucchini, julienned
  • 1 Tbsp. grated ginger
  • 1 garlic clove, minced
  • 1 Tbsp. GF Tamari sauce
  • 1 1/2 tsp. Pure maple syrup
  • 1/2 tsp. Sesame oil
  • 1 Tbsp. Fresh lime juice
  • 1/4 cup chopped fresh basil
  • Toppings: sliced green onions, bean sprouts, and one sliced jalapeno pepper if you want to add some heat
  • Instructions

  • Heat coconut oil in a non-stick wok or cast iron skillet over medium-high heat. Add onions and cook for 3 minutes. Add corn, carrots, zucchini, ginger and garlic. Stir-fry for 3 minutes
  • Stir in curry paste, then add coconut milk, tamari sauce, maple syrup and sesame oil. Bring the sauce to a boil and cook for 3 minutes. Remove from the heat and stir in lime juice and basil
  • To serve, divide noodles between four bowls and pour the curry sauce over the top. Serve with bean sprouts, jalapeno peppers, fresh basil and lime wedges


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