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  • lunch

  • main course

Rice Noodle Curry

Votes: 8
Rating: 4
You:
Rate this recipe!

Image source: VeggieApp

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!

ingredients

persons

2 cloves ofgarlic
1 onion
1 carrot
200 ggreen beans
100 gchestnut mushrooms
1 bell pepper
150 mlcoconut milk
2 cmfresh ginger root
1 tsp.coriander powder
1 lime
1 chili pepper
50 gcashew nuts
1 tpsp.sunflower oil
4 tpsp.soy sauce or tamari
5 mlagave syrup
0,5 tsp.salt
1 handful offresh basil
1 tsp.turmeric powder
150 grice noodles

instructions25 minutes

  1. 1

    Peel the beans and boil them for about 5 minutes in a small amount of water.

  2. 2

    Boil the rice noodles as indicated on the package. Rinse them with water when they are ready.

  3. 3

    Meanwhile, cut the mushrooms, bell pepper, carrot, and onion into small pieces and place them separately in a large bowl.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    Let everything simmer gently for about 4 minutes. Then serve the curry with cashew nuts, fresh basil and lime slices.

Ingredientsagave 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
Courseslunch, main course
CuisinesThai, World
Special Dietsfree from celery, free from sesame, gluten-free, lupin-free, mustard-free, no-added sugar, peanut-free
Difficultylevel 2 (average)
Cooking time30-45 minutes
Seasonautumn, spring, summer, winter
Number ingredients15-20 ingredients
Tastesavory, spicy, sweet-and-sour
Preparation methodcooking, stir-frying
Type of dishstir-fry dish
Otherssupermarket friendly

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