Coconut-Curry Bean Thread Noodles Recipe

Name: Coconut-Curry Bean Thread Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces bean thread (cellophane) noodles; 1 tablespoon olive oil; 3 garlic cloves, sliced; One 14-to 15-ounce can light coconut milk; One 15-ounce can baby corn; 1 cup snow peas; 1 medium zucchini, cut into eighths; lengthwise, then into 2-inch strips; 1 medium red bell pepper, cut into narrow 2-inch strips; 1 cup sliced mushrooms, optional; 3 scallions, cut into 1-inch lengths; 2 teaspoons good-quality curry powder; 1/4 teaspoon Thai red curry paste, or more to taste, dissolved in a little hot water; Salt to taste

Servings: persons

4 ounces bean thread (cellophane) noodles
1 tablespoon olive oil
3 garlic cloves, sliced
One 14-to 15-ounce can light coconut milk
One 15-ounce can baby corn
1 cup snow peas
1 medium zucchini, cut into eighths
lengthwise, then into 2-inch strips
1 medium red bell pepper, cut into narrow 2-inch strips
1 cup sliced mushrooms, optional
3 scallions, cut into 1-inch lengths
2 teaspoons good-quality curry powder
1/4 teaspoon Thai red curry paste, or more to taste, dissolved in a little hot water
Salt to taste

1
Cover the noodles with boiling water in a heatproof container.
2
Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente.
3
Drain, rinse briefly with cool water, then use kitchen shears or a sharp knife to cut here and there into shorter lengths.
4
While the noodles are soaking, heat the oil in a stir-fry pan.
5
Add the garlic and saute over medium-low heat until golden.
6
Add the remaining ingredients except salt; bring to a rapid simmer, then lower the heat and simmer gently for 3 minutes.
7
Add the cooked noodles and season with salt.
8
Cover and let stand for 5 minutes, until the noodles have absorbed much of the coconut milk, then serve.
9
Prepare Sauteed Tofu (page 62) or simply serve with a platter of sliced Thai-flavored baked tofu.
10
Complete the meal with Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
11
Calories: 220
12
Total Fat: 10g
13
Protein: 2g
14
Carbohydrates: 33g
15
Fiber: 4g
16
Sodium: 310mg

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces bean thread (cellophane) noodles, 1 tablespoon olive oil, 3 garlic cloves, sliced, One 14-to 15-ounce can light coconut milk, and more.

Yes, Coconut-Curry Bean Thread Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Curry Bean Thread Noodles

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