Bangkok Coconut Curry Noodles
Ingredients
- 56 g (2 oz) rice noodles
- 1/2 tbsp (7.5 ml) oil
- 1 shallot, finely sliced
- 1/2 tbsp (7.5 ml) fresh ginger, minced
- 1 tbsp (15 ml) red curry paste
- 207 ml (1 can) coconut milk
- 1/4 cup (60 ml) broth
- 1 1/2 tbsp (22.5 ml) sugar
- 1/2 tbsp (7.5 ml) sambal oelek
- 1/2 tbsp (7.5 ml) fish sauce, plus more to taste
- 1 tbsp (15 ml) soy sauce
- 1/4 onion, sliced
- 1/2 cup shredded carrots
- 1/2 cup broccoli florets
- 1/2 cup asparagus or green beans, trimmed
- sesame seeds
- lime juice
- fresh basil
- shredded cabbage
Instructions
1. Soak the rice noodles in a bowl of cold water until soft, about 10–20 minutes.
2. Heat the oil in a large saucepan over medium heat. Add the shallots and ginger; stir fry for 3–5 minutes.
3. Add the red curry paste and stir fry for 1 minute.
4. Add the coconut milk, broth, sugar, sambal oelek, fish sauce, and soy sauce. Simmer for 15 minutes until slightly thickened.
5. Meanwhile, heat a separate pan over high heat. Add the onion, carrots, broccoli, and asparagus; stir fry for about 5 minutes.
6. Add the soaked noodles to the pan with the vegetables and toss together. Pour in the sauce and toss until just combined.
7. Serve topped with sesame seeds, lime juice, fresh basil, and shredded cabbage.