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Red curry noodle bowls rest in asymmetrical bowls on top of a white surface.
5 from 2 votes

Red Curry Noodle Bowls

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yields: 4 servings

Ingredients

For the curried peanut sauce:

  • 1/3 cup smooth peanut butter (85g; substitute sunflower seed butter)
  • 1/3 cup hot water
  • 2-3 tablespoons red curry paste (adjust to taste, depending on your preferred level of heat)
  • 1 tablespoon soy sauce or tamari
  • 2 cloves garlic, minced or grated on a microplane
  • 2 teaspoons maple or agave syrup
  • 3 tablespoons freshly squeezed lime juice you can substitute lemon juice

For the noodle bowls:

  • 8 ounces rice noodles
  • 1 cup julienned bell pepper
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup thinly sliced shiitake mushrooms
  • 8 ounces tempeh nuggets (substitute baked teriyaki tofu cubes or store-bought, pre-marinated and baked tofu)
  • Optional: broccoli clover, sunflower, cilantro, or mung bean sprouts, for topping

Instructions

  • Whisk together all dressing ingredients and set the dressing aside.
  • Get your veggies and rice noodles ready. Steam or blanch the bell pepper, broccoli, cauliflower, and mushrooms. Bring a pot of water to boil. As soon as it's boiling, remove it from heat and stir in the rice noodles. Allow rice noodles to sit for about 3 minutes.
  • Drain the rice noodles and mix them with about 3/4 cup of the curried peanut sauce, till they're nicely coated. Divide the noodles into four bowls. Top each with a quarter of the vegetables and tempeh. Spoon an extra tablespoon or so of dressing (and some sprouts, if desired) on top of each bowl. Serve.

Notes

In place of the rice noodles, you can cook 4 servings of soba noodles, udon noodles, mung bean noodles, aduki bean noodles, black bean noodles, or another noodle of choice!