Coconut-Ginger Curry Noodle Bowl Sauce
Coconut milk is a common ingredient in Thai cuisine and adds a creamy richness to this curry noodle bowl sauce.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Coconut-Ginger Curry Noodle Bowl Sauce
Ingredients
Instructions
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In a saucepan, combine the coconut milk, vegetable broth, ginger, garlic, curry powder, soy sauce, lime juice, and maple syrup. Bring to a simmer over medium heat.
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Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
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Add the vegetables and tofu to the simmering sauce. Cook for 5 minutes, or until the vegetables are tender and the tofu is heated through.
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Divide the cooked rice noodles among serving bowls. Ladle the curry sauce over the noodles.
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Garnish with cilantro and green onions. Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
