These Coconut Curry Noodle Bowls are quick to throw together and packed with veggies and brown rice noodles. Healthy AND easy.
This this this this thisssss. 😍😍😍
Reading: vegetarian dish coconut noodles
I am eating this Coconut Curry Noodle Bowl for L & D every day right now and I guess you could say it’s going alright.
Alright as in -> creamy coconut curry sauce clinging to brown rice noodles (these are the ones I buy) with bright green asparagus nuggets and crunchy broccoli bites and carrot shreds and basil ribbons and a little pop of purple cabbage, because we’re all about eating the rainbow around here. That is SO MUCH MORE than alright in my spicy noodle loving book.
Does it win your heart over even more if I tell you it takes less than 30 minutes to make?
It’s the truth. Last night I made this for dinner (again) – I started things around 8:30pm, and we had our steaming rainbow bowls of it on the table before 9pm. So just take one of two things from that: a) I’m not lying when I say this is a 30 minute super-quickie little coconut curry noodle bowl meal, and/or b) we are those people who eat dinner at 9pm.
Wait, does anyone even do that?
Just, here, take some chopsticks.
How To Make Our Coconut Curry Noodle Bowls (1 MIN):
Okay, so what is this exactly?
Probably a good question to ask about many-most-maybe-all of my recipes.
This is a spin off of the Bangkok Curry from Noodles & Co. because fact: I eat at Noodles & Co and I likey. 🍜
It’s also kind of Pad Thai inspired (think this vegetarian Pad Thai wonder) because I’m using those same brown rice Pad Thai type noodles, and apparently this mashup got a jolt of some other influences as well since we’re sprinkling sesame seeds on top and they’re looking like they fit right in.
As with most of my recipes on this blog, this is less of an authentic anything and more of a what-do-I-have-in-the-fridge kind of recipe that turned out to be really delicious to me. And Bjork? What to even say about Bjork. Obsessed, maybe?
As long as there’s five hundred potential ways you could judge me for this post, let’s keep ’em coming. -> I used pre-chopped broccoli, onions, and shredded carrots that I bought in the lazy person section of the produce area in the grocery store. OH YES I DID. It was so slick and easy and wonderful. I got a big ol pile of veggie awesomeness within the constraints of what I felt like I could handle in the five minutes before the hangry-ness reached dangerous levels.
I mean, did you forget that it’s Monday or something?
If you’re a Noodle Friend, aka a Kindred Spirit, aka the Best Kind of Person, you and these Coconut Curry Noodle Bowls have a weeknight date.
Starting, like, right now.
Jellies! Have fun! 💃
Source notes: This recipe was previously titled “Bangkok Coconut Curry Noodle Bowls” but was updated in August 2021 to better reflect and respect the cultural origins from which this dish came from. This is a Thai-inspired curry bowl that uses red curry paste, coconut milk, fresh aromatics, and herbs, which is traditionally how red Thai curry is made. It is delicious, salty, spicy, fresh, and we hope you love it as much as we do!
Note: This post contains affiliate links for the brown rice noodles. There aren’t many foods I would buy online, but brown rice noodles are one of them! ✔️
Read more: 25 Vegetarian Recipes Perfect for Passover