I found this recipe on A Pinch of Yum's website. Check out this site for lots of great recipes. As usual, I made some modifications to it but Patrick and I enjoyed it. I found that prepping the vegetables earlier in the day or the night before and storing them in the fridge was a great way to save a bit of time later on when everyone was hungry and cranky.
For the Curry Sauce:
- 1 tablespoon olive oil or broth
- 2 green onions
- 1 tablespoon ginger paste
- 2 tablespoons red curry paste
- 1 14-ounce can lite coconut milk
- 3 tablespoons sugar
- 1 tablespoon hot chili paste (sambal oelek)
- 4 tablespoons coconut aminos (could also use liquid aminos or soy sauce)
For the Bowls:
- 4 ounces brown rice noodles
- 1 tablespoon sesame oil
- half a sweet onion OR red onion chopped
- 2 cups chopped broccoli florets
- 1 cup shredded carrots
- 1 red pepper diced into medium sized chunks
- 1 cup chopped asparagus
- 1 cup shredded purple cabbage
- sesame seeds for topping
- limes for serving
- a handful of fresh basil for serving
- Soak the noodles in a bowl of very cold water for at least 20 minutes. When soft, drain and rinse.
- For the sauce, heat the oil in a large saucepan.
- Add the green onions and ginger; stir fry for 5 minutes.
- Add the curry paste; stir fry for 1 minute.
- Add the coconut milk, sugar, chili paste, coconut aminos and simmer for 15 minutes - it should thicken a bit.
- For the veggies, in a large skillet, heat the oil over high heat.
- Add the onion, carrots, broccoli, and asparagus. (I usually have these chopped and ready to go so that all I have to do is dump them in.) Stir fry until the broccoli and asparagus are bright green.
- Add the cabbage and cook for 1 more minute.
- Add the softened noodles to the saucepan with the sauce and gently mix.
- Add the veggies and toss together until just combined.
- Sprinkle with sesame seeds and basil and a squeeze of lime.