These red curry noodle bowls are so quick and easy to make, and they’re full of flavor! You can use your favorite seasonal vegetables to have a nutritious lunch on the table in twenty minutes.
It’s hard to believe that this semester is actually drawing to a close. Time since the winter seems to have flown by, and here, all of a sudden, is April.
There’s a lot on my plate between now and mid-May, including finals and end-of-semester projects, lots of weekly meal plans for clients, freelance work, and recipe development (!) for the new cookbook. So, between now and the summer, my everyday eats will have to be simple above else. These quick & easy red curry nice noodle bowls are a great place to start: an efficient, balanced bowl meal that’s as flavorful as it is fast.
The process here couldn’t be easier: boil water, let the rice noodles soak, and steam whatever veggies you’ve got.
Chop up some tofu: it could be store-bought, seasoned tofu, like the smoked tofu from SoyBoy or the marinated, baked tofu varieties from Fresh Tofu Inc or Wildwood. I use these a lot when things are really busy, and I find them to be a time-saving, flavorful addition to my meals.
Of course, you could also use plain cubed tofu in this recipe, if you don’t need to dress tofu up to enjoy it, or you could try an easy homemade marinade.
My 20-minute air fryer tempeh nuggets (which also have an oven option) will also be great in the recipe if you have the time.
If tofu and tempeh aren’t your favorite, try adding some edamame, mung beans, chickpeas, aduki beans, or another legume to the dish for some vegan protein.
Whisk your sauce together, dress the noodles, pile the ingredients in a bowl, and you’re good to go.
It would be a lie to say that this recipe isn’t all just a tasty vehicle for sauce. And this curried peanut sauce is a new favorite–and possibly a new obsession. It is all things salty, sweet, spicy, and delicious, and after making the noodle bowls yesterday I just went ahead and made another batch.
I’m hoping that this recipe will rescue you on a busy afternoon or evening soon. It’s easy to cut the noodle or veggie portions in half or adjust them to serve one, if you’re dining solo. But no matter what, I highly advise you to make all of the sauce. You won’t be sorry!