Rice noodle curry
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 flavor. 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
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2 cloves ofgarlic
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1onion
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1carrot
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200 ggreen beans
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100 gchestnut mushrooms
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1bell pepper
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150 mlcoconut milk
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2 cm piece offresh ginger
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1 tspcoriander powder
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1lime
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1chili pepper
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50 gcashew nuts
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1 tbspsunflower oil
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4 tbspsoy sauce or tamari
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5 mlagave syrup
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½ tspsalt
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1 handful offresh basil
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1 tspturmeric powder
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150 grice noodles
Instructions
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Peel the beans and boil them for about five minutes in a small amount of water.
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Boil the rice noodles as indicated on the package. Rinse them with water when they are ready.
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Meanwhile, cut the mushrooms, bell peppers, carrot, and onion into small pieces and place them separately in a large bowl.
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Finely chop the garlic and chili pepper. Grate the ginger and the zest of a lime. Then add everything to the bowl with the vegetables.
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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.
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Fry all the vegetables al dente for about eight minutes on high heat. Then add the coconut milk, soy sauce, and agave syrup.
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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.
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Let everything simmer gently for about four minutes. Then serve the curry with cashew nuts, fresh basil, and lime slices.
