Rice Noodle Curry
A good curry is loved all over the world. But what about a 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
The 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!
|2 cloves of||garlic|
|200 g||green beans|
|100 g||chestnut mushrooms|
|150 ml||coconut milk|
|2 cm||fresh ginger root|
|1 tsp.||coriander powder|
|50 g||cashew nuts|
|1 tpsp.||sunflower oil|
|4 tpsp.||soy sauce or tamari|
|5 ml||agave syrup|
|1 handful of||fresh basil|
|1 tsp.||turmeric powder|
|150 g||rice noodles|
Peel the beans and boil them for about 5 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 pepper, carrot, and onion into small pieces and place them separately in a large bowl.
Finely chop the garlic and chili pepper. Then 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 8 minutes on high heat. Then add the coconut milk, the soy sauce, and the agave syrup.
Heat the sauce until it starts to boil and 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 4 minutes. Then serve the curry with cashew nuts, fresh basil and lime slices.
|Ingredients||agave syrup, bell pepper, carrot, cashew nuts, chestnut mushrooms, chili pepper, coconut milk, coriander powder, fresh basil, fresh ginger root, garlic, green beans, lime, onion, rice noodles, salt, soy sauce, sunflower oil, turmeric powder|
|Courses||lunch, main course|
|Special Diets||free from celery, free from sesame, gluten-free, lupin-free, mustard-free, no-added sugar, peanut-free|
|Difficulty||level 2 (average)|
|Cooking time||30-45 minutes|
|Season||autumn, spring, summer, winter|
|Number ingredients||15-20 ingredients|
|Taste||savory, spicy, sweet-and-sour|
|Preparation method||cooking, stir-frying|
|Type of dish||stir-fry dish|