Easy Vegan Coconut Curry Noodle Bowls

I’ve been loving rice noodles since I made these creamy Cashew Turmeric Noodles. I got obsessed with Thai-inspired dishes and decided to create more of them. Today I am bringing you a recipe for Easy Vegan Coconut Curry Noodle Bowls, and I hope you will enjoy it as much as I do!

Easy Vegan Coconut Curry Noodle Bowls

  1. 1 tbsp oil (I used avocado oil)
  2. 3 shallots
  3. 2 tsp freshly grated ginger
  4. 2 tbsp Thai Kitchen Red Curry Paste
  5. 2 tbsp coconut aminos or soy sauce
  6. 1.5 tsp optional (for non-vegan) fish sauce
  7. 1 tbsp maple syrup
  8. 1 can Thai Kitchen Organic Coconut Milk

  1. 4 ounces rice noodles
  2. 1/2 cup onion, diced
  3. 1 cup shredded carrots
  4. 1 cup chopped asparagus
  5. half of red pepper, sliced
  6. 1/2- 1 tsp  Pink Gourmet Himalayan Salt
  7. black pepper

  1. Cilantro
  2. Lime wedges

  • Prepare noodles according to the package. Set aside.
  • Meanwhile, heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Stir in the curry paste and cook 1 more minute.
  • Add coconut aminos, fish sauce (optional), maple syrup and coconut milk. Stir together and cook for around 10-15 minutes, until the sauce thickens.
  • In the meantime, prepare all the vegetables. Once the sauce is ready, transfer it to a bowl. Set aside.