Vegetarian Red Curry Noodles Recipe

Name: Vegetarian Red Curry Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 4 large garlic cloves, minced; 3 large shallots, thinly sliced; 3 Thai chiles, minced; 3 stalks of fresh lemongrass, inner bulbs only, thinly sliced; 1/4 cup minced fresh ginger; 2 tablespoons light brown sugar; 2 tablespoons ground coriander; 1 1/2 cups unsweetened coconut milk; 1/4 cup fresh lime juice; 1/4 cup Asian fish sauce; Salt and freshly ground pepper; 1 cup snow peas; 1 pound thin dried Chinese egg noodles or spaghettini; 1 small red bell pepper, very thinly sliced; 1 cup chopped napa cabbage; 1/2 cup shredded carrot

Servings: persons

1/4 cup vegetable oil
4 large garlic cloves, minced
3 large shallots, thinly sliced
3 Thai chiles, minced
3 stalks of fresh lemongrass, inner bulbs only, thinly sliced
1/4 cup minced fresh ginger
2 tablespoons light brown sugar
2 tablespoons ground coriander
1 1/2 cups unsweetened coconut milk
1/4 cup fresh lime juice
1/4 cup Asian fish sauce
Salt and freshly ground pepper
1 cup snow peas
1 pound thin dried Chinese egg noodles or spaghettini
1 small red bell pepper, very thinly sliced
1 cup chopped napa cabbage
1/2 cup shredded carrot

1
In a large, deep skillet, heat the oil.
2
Add the garlic, shallots, chiles, lemongrass and ginger and cook over moderate heat, stirring occasionally, until the aromatics are softened and golden, about 5 minutes.
3
Add the brown sugar and coriander and cook until the sugar is melted, about 20 seconds.
4
Add the coconut milk and simmer, stirring, for 2 minutes.
5
Transfer to a food processor and blend until pureed.
6
Blend in the lime juice and fish sauce.
7
Scrape the sauce into a glass measuring cup and season with salt and pepper.
8
Leave the skillet on the stove.
9
Bring a large pot of salted water to a boil.
10
Add the snow peas and blanch until bright green, about 40 seconds.
11
Using a slotted spoon, transfer them to a plate to cool.
12
Add the noodles to the pot and cook, stirring, until al dente.
13
Drain, reserving 1/4 cup of the cooking water.
14
Add 1 cup of the curry sauce to the skillet and bring to a simmer over moderate heat.
15
Add the noodles, snow peas, red pepper, cabbage and carrot and toss well to thoroughly coat the noodles with the sauce.
16
Add some of the reserved cooking water if the noodles seem dry.
17
Season with salt and pepper and serve right away.

891

kcal

Calories

Fat

153

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 17 ingredients. The key ingredients include: 1/4 cup vegetable oil, 4 large garlic cloves, minced, 3 large shallots, thinly sliced, 3 Thai chiles, minced, and more.

Yes, Vegetarian Red Curry 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.

Vegetarian Red Curry Noodles

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