Rice noodle curry

rice noodle curry
Image source: VeggieApp

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 people
  • 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

  1. Peel the beans and boil them for about five minutes in a small amount of water.
  2. Boil the rice noodles as indicated on the package. Rinse them with water when they are ready.
  3. Meanwhile, cut the mushrooms, bell peppers, carrot, and onion into small pieces and place them separately in a large bowl.
  4. 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.
  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. Fry all the vegetables al dente for about eight minutes on high heat. Then add the coconut milk, soy sauce, and agave syrup.
  7. 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.
  8. Let everything simmer gently for about four minutes. Then serve the curry with cashew nuts, fresh basil, and lime slices.
Courses: Lunch, Main Course
Cuisines: Thai, World
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Season: Autumn, Spring, Summer, Winter
Number ingredients: 15-20 ingredients
Preparation method: Cooking, Stir-fry
Type of dish: Stir-fry dish

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