Asian Noodle-Bowl with Yellow Curry Sauce
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Dinner, Lunch
Ingredients
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.