30-Minute Red Curry Noodle Bowl
This delicious Thai noodle bowl is colorful, warm, and spicy, a great choice for a fun dinner at home.
Servings: 4 people
Calories: 400kcal
Ingredients
- 4 ounces rice noodles
- 2 to 3 cups hot water
- 2 tablespoons red onion finely minced
- 1 tablespoon ginger fresh, minced
- 1 garlic clove minced
- 2 tablespoons curry powder
- 14 ounces coconut milk can
- 1/2 cup vegetable broth low-sodium
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- 1/4 cup carrots shredded
- 1/4 cup red cabbage shredded
- 15 ounces chickpeas can
- 1/4 cup green onion chopped
- 1 tablespoon sesame seeds
- 1 tablespoon cilantro fresh, roughly chopped
Instructions
- Soak the rice noodles in the hot water for about 10 minutes or until tender. Add more water as needed.
- While the noodles soak, add the red onion, ginger, and garlic with about 1 tablespoon of water. Cook until fragrant (about 1 minute). Stir in the curry powder and cook for about 1 minute. Whisk in the coconut milk, vegetable broth, honey, soy sauce, and red pepper. Bring to a boil and simmer for 15 minutes. Drain the rice noodles and add to the coconut mixture. Stir in the carrots, cabbage, and chickpeas. Cook for about 2 minutes or until noodles are hot. The carrots and cabbage will still be a bit crunchy. Ladle into serving bowls. Sprinkle with green onion, sesame seeds, and cilantro. Serve and enjoy!
Nutrition
Serving: 1bowl | Calories: 400kcal | Carbohydrates: 47g | Protein: 10g | Fat: 21g | Saturated Fat: 15g | Sodium: 629mg | Fiber: 8g | Sugar: 8g |
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13