About
Coconut Curry Noodles With Fresh Vegetables (Vegan, Gluten-Free)
If I have a favourite curry noodle dish, this is probably the one. Simple ingredients simply prepared yet delivering oodles of flavour in a nutritious way. I used a mix of carrots, fresh corn, and zucchini in this coconut curry noodle dish, but you can use any in-season vegetables of your choice. The fresh veggies combined with rich coconut curry sauce are cooked for a short time which means they retain most of their texture, flavour and nutrients. This gluten-free, vegan, coconut curry dish is outstanding!
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Kimya J. favorited Coconut Curry Noodles With Fresh Vegetables
15 Jun 12:10
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Kristina S. published his project Coconut Curry Noodles With Fresh Vegetables
04 Oct 09:00
You Will Need
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Step 1
Heat coconut oil in a non-stick wok or cast iron skillet over medium-high heat. Add onions and cook for 3 minutes. Add corn, carrots, zucchini, ginger and garlic. Stir-fry for 3 minutes
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Step 2
Stir in curry paste, then add coconut milk, tamari sauce, maple syrup and sesame oil. Bring the sauce to a boil and cook for 3 minutes. Remove from the heat and stir in lime juice and basil
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Step 3
To serve, divide noodles between four bowls and pour the curry sauce over the top. Serve with bean sprouts, jalapeno peppers, fresh basil and lime wedges
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