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.
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.
Asian Noodle Bowl with Yellow Curry Sauce [Vegan]
Ingredients
For the yellow curry sauce:
- 1cupfull-fat coconut milk
- 1/2lime, juiced
- 1teaspoonyellow curry paste
- 1/2teaspoonginger, finely minced
- 1teaspoonsoy sauce or tamari
- 1teaspoonagave or maple syrup
- 1pinch turmeric
- 1pinch garlic powder(optional)
- salt and pepper to taste
For the noodle-bowl:
- 2 cups rice noodles
- cucumber, carrot, pepper, soy sprouts
- peanuts, chopped
- spring rolls or tofu(optional)
- fresh mint and coriander(optional)
Preparation
- For the yellow curry sauce combine all the ingredients into a small pot, bring to a boil, and simmer on low for 5-7 minutes. Season with salt, pepper and more lime juice and curry paste if needed.
- In the meantime, prepare the noodles according to package instructions.
- Wash the vegetables and thinly slice.
- Divide the cooked noodles with the vegetables, spring rolls or tofu - if you like - herbs and peanuts to two bowls and pour the hot curry sauce on top.