Coconut Curry Noodle Bowls by @pinchofyum

≈ 35 min

4 servings

🫗

15 ml

Oil

🧅

2

Shallots

🫚

15 g

Fresh ginger

🍛

30 g

Red curry paste

🥥

400 ml

Coconut milk

🍗

70 g

Chicken

🍬

38 g

Sugar

🌶️

1 tbsp

Hot chili paste

🐟

30 ml

Fish sauce

🥢

30 ml

Soy sauce

🍚

230 g

Rice noodles

🥬

120 g

Spinach

🍄

230 g

Mushrooms

🌱

230 g

Asparagus

🫛

150 g

Peas

  1. Slice
    • shallot
    • fresh ginger
    • asparagus

    Thinly slice the 2 shallots, mince the 1 tablespoon fresh ginger, and cut the asparagus and mushrooms into bite-size pieces.

  2. Heat
    • oil
    • shallot
    • fresh ginger

    Heat 1 tablespoon oil in a large skillet over medium heat. Sauté the shallots and ginger for 2 minutes until fragrant.

  3. Stir
    • red curry paste

    Stir in 2 tablespoons red curry paste. Cook for 1 minute to bloom the spices.

  4. Add
    • coconut milk
    • vegetable broth

    Add the coconut milk and 1/2 cup vegetable broth to the skillet. Bring the sauce to a gentle simmer.

  5. Stir
    • sugar
    • sambal oelek

    Stir in the sugar, sambal oelek, fish sauce, and soy sauce. Simmer the sauce for 5 minutes.

  6. Place
    • rice noodles

    Place the rice noodles in a mixing bowl and cover them with hot water. Soak for 5 to 8 minutes until flexible and nearly tender.

  7. Drain
    • rice noodles

    Drain the rice noodles in a colander. Rinse briefly with cold water to prevent sticking.

  8. Cook
    • mushrooms
    • asparagus
    • Shallots

    Add the mushrooms and asparagus to the simmering sauce. Cook for 4 minutes until the vegetables are crisp-tender.

  9. Add
    • peas
    • spinach

    Add the peas and spinach to the skillet. Stir for 1 to 2 minutes until the spinach wilts.

  10. Add
    • rice noodles

    Add the drained rice noodles to the skillet. Toss for 2 minutes until the noodles are fully coated and hot.

  11. Divide
    • Rice noodles

    Divide the noodle mixture among 4 bowls. Serve immediately while hot.

Coconut Curry Noodle Bowls by @pinchofyum

≈ 35 min

4 servings

🫗

15 ml

Oil

🧅

2

Shallots

🫚

15 g

Fresh ginger

🍛

30 g

Red curry paste

🥥

400 ml

Coconut milk

🍗

70 g

Chicken

🍬

38 g

Sugar

🌶️

1 tbsp

Hot chili paste

🐟

30 ml

Fish sauce

🥢

30 ml

Soy sauce

🍚

230 g

Rice noodles

🥬

120 g

Spinach

🍄

230 g

Mushrooms

🌱

230 g

Asparagus

🫛

150 g

Peas

Preparation Steps

  1. Step 1/11

    Thinly slice the 2 shallots, mince the 1 tablespoon fresh ginger, and cut the asparagus and mushrooms into bite-size pieces.

    🧅shallot
    🫚fresh ginger
    🌱asparagus
    🍄mushrooms
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Heat 1 tablespoon oil in a large skillet over medium heat. Sauté the shallots and ginger for 2 minutes until fragrant.

    🫗oil
    🧅shallot
    🫚fresh ginger
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/11

    Stir in 2 tablespoons red curry paste. Cook for 1 minute to bloom the spices.

    🍛red curry paste
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/11

    Add the coconut milk and 1/2 cup vegetable broth to the skillet. Bring the sauce to a gentle simmer.

    🥥coconut milk
    🍲vegetable broth
    🥄measuring cup
    🥄wooden spoon

  5. Step 5/11

    Stir in the sugar, sambal oelek, fish sauce, and soy sauce. Simmer the sauce for 5 minutes.

    🍬sugar
    🌶️sambal oelek
    🐟fish sauce
    🥢soy sauce
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/11

    Place the rice noodles in a mixing bowl and cover them with hot water. Soak for 5 to 8 minutes until flexible and nearly tender.

    🍚rice noodles
    🥣mixing bowl
    🧺colander
    🥢tongs

  7. Step 7/11

    Drain the rice noodles in a colander. Rinse briefly with cold water to prevent sticking.

    🍚rice noodles
    🧺colander
    🥢tongs

  8. Step 8/11

    Add the mushrooms and asparagus to the simmering sauce. Cook for 4 minutes until the vegetables are crisp-tender.

    🍄mushrooms
    🌱asparagus
    🥄wooden spoon

  9. Step 9/11

    Add the peas and spinach to the skillet. Stir for 1 to 2 minutes until the spinach wilts.

    🫛peas
    🥬spinach
    🥄wooden spoon

  10. Step 10/11

    Add the drained rice noodles to the skillet. Toss for 2 minutes until the noodles are fully coated and hot.

    🍚rice noodles
    🥢tongs

  11. Step 11/11

    Divide the noodle mixture among 4 bowls. Serve immediately while hot.

    🥢tongs

Composition

Ingredients

Types

Fats and Oils, Vegetables, Aromatics, Condiments, Curry Paste, Coconut Products, Sweeteners, Seafood, Soy Products, Noodles, Grains, Leafy Greens, Mushrooms, Legumes

Ingredients

Oil, Shallots, Fresh ginger, Red curry paste, Coconut milk, Chicken, Sugar, Hot chili paste, Fish sauce, Soy sauce, Rice noodles, Spinach, Mushrooms, Asparagus, Peas

Notes

Fresh ginger (minced, or a paste), Coconut milk (regular, one can), Chicken (reduced sodium, optional, or veggie broth), Hot chili paste (sambal oelek), Rice noodles (soaked until soft, amount not given), Spinach (spring produce suggestion, amount not given), Mushrooms (spring produce suggestion, amount not given), Asparagus (spring produce suggestion, amount not given), Peas (spring produce suggestion, amount not given)

Allergens

Fish, Soy, Gluten

Dietetics

Dietary regimen

Meatless

Calories

535 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 72g, Fat: 24g, Fiber: 6g, Sugars: 17g, Saturated Fat: 17g

Nutritional Information

Minerals

Sodium: 1260mg, Potassium: 510mg, Iron: 4.2mg, Calcium: 95mg

Vitamins

Vitamin A: 410mcg RAE, Vitamin C: 32mg, Vitamin K: 170mcg, Folate: 105mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring cup, mixing bowl, colander, wooden spoon, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Weeknight Dinner, Spring, Lunch

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Thai, Asian

Geographic

United States, Minnesota

Various

Aspect

Texture

Silky, Tender, Chewy, Crisp-tender

Flavors

Coconutty, Spicy, Savory, Sweet, Umami, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave out longer than 2 hours,Discard sooner in hot conditions), fridge : 3 days (Cool completely before storing,Keep in an airtight container,Store noodles and sauce separately when possible), freezer : 30 days (Freeze sauce separately from noodles,Thaw overnight in the refrigerator,Reheat gently on the stovetop)