Rice noodle curry

Name: Rice noodle curry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 cloves of garlic; 1 onion; 1 carrot; 200 g green beans; 100 g chestnut mushrooms; 1 bell pepper; 150 ml coconut milk; 2 cm piece of fresh ginger; 1 tsp coriander powder; 1 lime; 1 chili pepper; 50 g cashew nuts; 1 tbsp sunflower oil; 4 tbsp soy sauce (or tamari); 5 ml agave syrup; ½ tsp salt; 1 handful of fresh basil; 1 tsp turmeric powder; 150 g rice noodles

A good curry is loved all over the world. So what about a tasty rice noodle curry? Instead of rice, this curry combines rice noodles with coconut milk and lime juice to create a sweet-and-sour flavour. This traditional Thai-style recipe is a great addition to the plant-based recipe collection.

Quick and easy rice noodle curry

This curry can be prepared relatively quickly and makes for a filling meal thanks to the noodles. Try this dish yourself and let us know what you think!

Searching for more recipes? Try this eggplant stew!

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes

Ingredients

Servings: 2

2 cloves of

garlic
1

onion
1

carrot
200 g

green beans
100 g

chestnut mushrooms
1

bell pepper
150 ml

coconut milk
2 cm piece of

fresh ginger
1 tsp

coriander powder
1

lime
1

chili pepper
50 g

cashew nuts
1 tbsp

sunflower oil
4 tbsp

soy sauce or tamari
5 ml

agave syrup
½ tsp

salt
1 handful of

fresh basil
1 tsp

turmeric powder
150 g

rice noodles

Instructions

Peel the beans and boil them for about five minutes in a small amount of water.
Boil the rice noodles as indicated on the package. Rinse them with water when they are ready.
Meanwhile, cut the mushrooms, bell peppers, carrot, and onion into small pieces and place them separately in a large bowl.
Finely chop the garlic and chilli pepper. Grate the ginger and the zest of a lime. Then add everything to the bowl with the vegetables.
Heat the sunflower oil in a wok pan. When the oil is hot, put all the vegetables in the pan together and add the coriander and turmeric powder.
Fry all the vegetables al dente for about eight minutes on high heat. Then add the coconut milk, soy sauce, and agave syrup.
Heat the sauce until it starts to boil, then add the rice noodles. You can chop them with a knife if makes mixing the noodles and the vegetables easier.
Let everything simmer gently for about four minutes. Then serve the curry with cashew nuts, fresh basil, and lime slices.