Coconut Curry Noodles With Fresh Vegetables (Vegan, Gluten-Free)
If I have a favourite curry noodle dish, this is probably the one. Simple ingredients simply prepared yet delivering oodles of flavour in a nutritious way. I used a mix of carrots, fresh corn, and zucchini in this coconut curry noodle dish, but you can use any in-season vegetables of your choice. The fresh veggies combined with rich coconut curry sauce are cooked for a short time which means they retain most of their texture, flavour and nutrients. This gluten-free, vegan, coconut curry dish is outstanding!
You Will Need
Heat coconut oil in a non-stick wok or cast iron skillet over medium-high heat. Add onions and cook for 3 minutes. Add corn, carrots, zucchini, ginger and garlic. Stir-fry for 3 minutes
Stir in curry paste, then add coconut milk, tamari sauce, maple syrup and sesame oil. Bring the sauce to a boil and cook for 3 minutes. Remove from the heat and stir in lime juice and basil
To serve, divide noodles between four bowls and pour the curry sauce over the top. Serve with bean sprouts, jalapeno peppers, fresh basil and lime wedges