{"id":1206,"date":"2018-12-15T15:16:38","date_gmt":"2018-12-15T15:16:38","guid":{"rendered":"http:\/\/www.veggiejam.com\/english\/?p=1206"},"modified":"2024-08-15T19:19:12","modified_gmt":"2024-08-15T17:19:12","slug":"asian-noodle-bowl-with-yellow-curry-sauce","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/asian-noodle-bowl-with-yellow-curry-sauce\/","title":{"rendered":"Asian Noodle-Bowl with Yellow Curry Sauce"},"content":{"rendered":"
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.<\/em><\/p>\n 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<\/a> 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.<\/p>\n 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.<\/p>\n 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<\/strong>, 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.<\/p>\n Have I mentioned that you only about 20 Minutes to prepare this bowl? Yes, dinner within 20 minutes!<\/strong> 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.<\/p>\n For the yellow curry sauce you will need full-fat\/creamy coconut milk<\/strong> as the base. Look for a brand without all those unnecessary additives. Apart from that, another main component is yellow curry paste<\/strong>. If you have time you can also make it yourself, Google<\/em> will help you out with that. Last but not least you will need fresh lime juice, ginger<\/strong> and a few basic spices.<\/p>\n While your curry sauce is simmering away, you can prepare the noodles. Rice noodles<\/strong> or mie noodles<\/strong> (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!<\/p>\n If you give this asian noodle-bowl with yellow curry sauce a try, let me know in the comments below. And don\u2019t forget to rate the recipe. You can also tag a photo (#veggiejam<\/strong>) to show me your creation on instagram<\/a>.<\/p>\n In love with bowls? Then also give this carrot noodle bowl with peanut-ginger sauce<\/a> or this summer sushi bowl<\/a> a try.<\/p>\n
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