Creamy Coconut Curry Rice Noodle Bowl with Fresh Spring Vegetables
A fragrant and comforting dairy-free noodle bowl featuring silky rice noodles swimming in a rich coconut curry broth, topped with crisp spring vegetables and fresh herbs. This vibrant bowl brings together warming Thai-inspired flavours with the best of seasonal produce.
Ingredients
- 250g flat rice noodles
- 400ml coconut milk
- 500ml vegetable stock
- 3 tablespoons Thai red curry paste
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 tablespoon maple syrup
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 2cm fresh ginger, grated
- 200g sugar snap peas, trimmed
- 150g baby spinach
- 2 medium carrots, julienned
- 4 spring onions, sliced
- 200g firm tofu, cubed
- Juice of 1 lime
- Fresh coriander, for garnish
- 1 red chilli, sliced (optional)
- 2 tablespoons crushed peanuts, for topping
Instructions
Cook the rice noodles according to packet instructions, drain, rinse under cold water and set aside.
Heat the vegetable oil in a large wok or deep pan over medium-high heat. Add the cubed tofu and fry for 5-6 minutes until golden on all sides, then remove and set aside.
In the same pan, add the garlic and ginger, sautéing for 1 minute until fragrant.
Stir in the Thai red curry paste and cook for 30 seconds, then pour in the coconut milk and vegetable stock, stirring to combine.
Add the soy sauce and maple syrup, bring to a gentle simmer and cook for 10 minutes to allow the flavours to develop.
Add the julienned carrots and sugar snap peas to the curry broth and cook for 3-4 minutes until tender-crisp.
Stir in the baby spinach and cook for 1 minute until just wilted, then return the tofu to the pan.
Remove from heat and stir in the fresh lime juice.
Divide the cooked rice noodles between four serving bowls and ladle the coconut curry broth and vegetables over the top.
Garnish with sliced spring onions, fresh coriander, crushed peanuts and red chilli slices if desired. Serve immediately.
Did you make this?
Upload your photo and show how it turned out.
