Crunchy vegetables, hearty rice noodles and a spicy, creamy sauce - this asian noodle-bowl with yellow curry sauce takes less than 20 minutes to make and brings warmth and freshness at the same time to this cold winter season.
Maybe you know this feeling: On the one hand I want to eat something warming and comforting for dinner these days. On the other hand I miss the crispness of fresh vegetables. A green salad with all the extras is great but it's lacking that warming component. My sweet potato chili is by far my favourite recipe, however, sometimes it's just too much of the good stuff. I think with this recipe I kind of found that something in between, if you know what I mean.
The idea for this recipe is actually not mine. My boyfriend and I recently went to a local Vietnamese restaurant and I picked this veggie-bowl filled with tons of goodness. It was so tasty, aromatic, spicy and fresh at the same time, I just had to recreate it at home.
I feel like my recipe comes pretty close to the "original". Imagine an unrolled spring or summer roll with a spicy and creamy dipping sauce, that's pretty much how I would describe this dish. Of course, the sauce is the main component so don't you dare to use one from a can or pouch.
Have I mentioned that you only about 20 Minutes to prepare this bowl? Yes, dinner within 20 minutes! Sounds good, right? Nevertheless, if you intend to cut the veggies with immense accuracy to have slices of the same thickness, then I doubt your dinner will even be warm once you are done. But I guess (or hope!) you all are not those kind of perfectionists.
For the yellow curry sauce you will need full-fat/creamy coconut milk as the base. Look for a brand without all those unnecessary additives. Apart from that, another main component is yellow curry paste. If you have time you can also make it yourself, Google will help you out with that. Last but not least you will need fresh lime juice, ginger and a few basic spices.
While your curry sauce is simmering away, you can prepare the noodles. Rice noodles or mie noodles (the latter one is not gluten-free) don't take long to cook and should be done within 5-8 minutes once the water is boiling. After slicing and dicing those veggies it's time to serve and garnish. And don't forget those chopsticks!
If you give this asian noodle-bowl with yellow curry sauce a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
In love with bowls? Then also give this carrot noodle bowl with peanut-ginger sauce or this summer sushi bowl a try.
Recipe
Asian Noodle-Bowl with Yellow Curry Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: dinner, lunch
Description
Crunchy vegetables, hearty rice noodles and a spicy, creamy sauce - this asian noodle-bowl with yellow curry sauce takes less than 20 minutes to make and brings warmth and freshness at the same time to this cold winter season.
Ingredients
For the yellow curry sauce
- 1 cup full-fat coconut milk
- ½ lime, juiced
- 1 tsp yellow curry paste*
- ½ tsp ginger, finely minced
- 1 tsp soy sauce or tamari
- 1 tsp agave or maple syrup
- 1 pinch turmeric
- 1 pinch garlic powder ((optional))
- salt and pepper to taste
For the noodle-bowl
- 5-6 oz rice or Mie noodles (160 g), uncooked
- cucumber, carrot, pepper, soy sprouts
- peanuts, chopped
- spring rolls or tofu ((optional))
- fresh mint and coriander ((optional))
Instructions
- For the yellow curry sauce combine all the ingredients into a small pot, bring to a boil, and simmer on low for 5-7 minutes. Season with salt, pepper and more lime juice and curry paste if needed.
- In the meantime, prepare the noodles according to package instructions.
- Wash the vegetables and thinly slice.
- Divide the cooked noodles with the vegetables, spring rolls or tofu - if you like - herbs and peanuts to two bowls and pour the hot curry sauce on top.
Notes
*The degree of spiciness of yellow curry paste may vary between brands. Start with ¾-1 teaspoon for the curry sauce. I suggest to not use less than that, as you will loose a lot of flavour.
This post is also available in de_DE.
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