Curry Bowls with Rice Noodles

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.

Curry Bowls with Rice Noodles

Ingredients

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

Instructions

1. Soak the noodles in a bowl of very cold water for at least 20 minutes. When soft, drain and rinse.
2. For the sauce, heat the oil in a large saucepan. 
3. Add the green onions and ginger; stir fry for 5 minutes. 
4. Add the curry paste; stir fry for 1 minute. 
5. Add the coconut milk, sugar, chili paste, coconut aminos and simmer for 15 minutes - it should thicken a bit.
6. For the veggies, in a large skillet, heat the oil over high heat. 
7. 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. 
8. Add the cabbage and cook for 1 more minute.
9. Add the softened noodles to the saucepan with the sauce and gently mix. 
10. Add the veggies and toss together until just combined.
11. Sprinkle with sesame seeds and basil and a squeeze of lime.