Straight from Pinch of Yum | Serves: 4 | Time: ~40 min
Ingredients
For the coconut #curry sauce
1 tbsp oil
2 shallots
1 tbsp fresh ginger, minced
2 tbsp red curry paste
1 14-oz can regular #CoconutMilk
1/2 cup veggie broth
3 tbsp sugar
1 tbsp #Asian chili paste (I used sriracha)
2 tbsp fish sauce (vegan option)
2 tbsp soy sauce (I used coconut aminos)
For the bowls
4 ounces rice noodles
1 tbsp oil
half an onion, chopped
1 cup chopped broccoli florets
1 cup shredded #carrots
1 cup chopped asparagus (I skipped this, swapped in #mushrooms)
1 cup shredded purple #cabbage
sesame seeds for topping
limes for serving
a handful of fresh basil for serving
Instructions
Noodles
Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
Sauce
Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
Vegetables and Assembly
In a large skillet (I used a wok), heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus (I used mushrooms). Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.
What I ate and drank today (2/27/2018)
128 oz of water
3 cups of decaf
Leftover Kung Pao Brussels Sprouts
Bangkok Coconut Curry Noodle Bowl
Exercise
Strength training (core and arms)
~2 miles of walking