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

Published: August 13, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 10 Minutes
Serves Serves 4
Coconut Curry Noodles With Fresh Vegetables (Vegan, Gluten-Free)
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Average Rating: 5 | Rated By: 5 users

If I have a favourite curry noodle dish, this Coconut Curry Noodles with Fresh Vegetables is probably on top of my list. Healthy ingredients, simply prepared delivering oodles of flavour in a nutritious way.

To make this coconut curry noodle dish, I used a mix of carrots, fresh corn, and zucchini. For the flavour I added onions, garlic, ginger, curry paste, sesame oil, lime juice and fresh basil. However, you can use any in-season vegetables you have on hand. The coconut milk adds creaminess making this noodle dish hearty and satisfying.

This recipe is all about fresh tender veggies cooked briefly in a rich coconut curry sauce mixed with rice noodles. A gluten-free, vegan, coconut curry noodle dish not to be missed!

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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
  • 3 Tbsp. GF Thai red curry paste
  • 14 oz. can full fat coconut milk
  • 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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