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
Scale
For the yellow curry sauce
- 1 cup full-fat coconut milk
- 1/2 lime, juiced
- 1 tsp yellow curry paste*
- 1/2 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 3/4-1 tsp for the curry sauce. I suggest to not use less than that, as you will loose a lot of flavour.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: dinner, lunch