Coconut Ginger Curry Noodle Bowl Sauce Recipes

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COCONUT CURRY NOODLE BOWL



Coconut curry noodle bowl image

This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family

Provided by Amanda Grant

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 17

1 tbsp vegetable oil
2 garlic cloves , crushed
½ red chilli , finely chopped (optional)
small piece ginger , grated
1 tbsp mild curry powder
1 tbsp soy sauce
1 tbsp sriracha (or another 1 tbsp soy sauce is you don't want the sauce hot)
400g can coconut milk
80g cashew nuts
1 tsp soy sauce
1 tsp maple syrup
1 tsp sesame oil
2 heads pak choi , halved
200g green beans , trimmed and halved
2 carrots , peeled into long ribbons
3 x 150g packs fresh udon noodles
large handful coriander , chopped, to serve

Steps:

  • Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.
  • Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.
  • While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.
  • Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.

Nutrition Facts : Calories 533 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium

COCONUT-GINGER CURRY NOODLE BOWL SAUCE



Coconut-Ginger Curry Noodle Bowl Sauce image

This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.

Provided by FLKeysJen

Categories     Sauces

Time 20m

Yield 4 1 cup servings, 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
3 tablespoons finely minced fresh ginger
2 tablespoons finely minced garlic
2 (14 ounce) cans coconut milk
1/2 cup shredded coconut (sweetened or unsweetened as desired)
1/4 cup soy sauce
1/4 cup apricot preserves
1 teaspoon hot chili sauce (they use Sriracha brand)
3/4 teaspoon salt
1/2 teaspoon ginger powder
1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
4 teaspoons cornstarch
1/2 cup water

Steps:

  • In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
  • Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
  • Remove from heat and serve over the vegetables, noodles and protein of your choice.

Nutrition Facts : Calories 619.6, Fat 56.7, SaturatedFat 42.6, Sodium 1539.6, Carbohydrate 29.9, Fiber 1, Sugar 14.2, Protein 6.8

COCONUT RICE NOODLES WITH GINGER AND TURMERIC



Coconut Rice Noodles with Ginger and Turmeric image

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.

Provided by Chris Morocco

Categories     Bon Appétit     Curry     Dinner     Noodle     Coconut     Garlic     Ginger     Honey     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

Kosher salt
5 oz. rice vermicelli
2 Tbsp. virgin coconut oil or vegetable oil
1 small red onion, thinly sliced
4 garlic cloves, thinly sliced
1 (1") piece ginger, peeled, finely grated
1 tsp. ground turmeric
1 tsp. coarsely ground black pepper, plus more
1 (13.5-oz.) can unsweetened coconut milk
1 1/2 tsp. honey
1 Tbsp. fish sauce
Toasted unsweetened shredded coconut (for serving)

Steps:

  • Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  • Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 1/4 cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
  • Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

THAI CURRY NOODLE BOWL



Thai Curry Noodle Bowl image

30 minutes is all it takes to make this incredibly tasty soup. Sautéed garlic, tender-crisp carrot strips and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions and salted peanuts. It's a light and flavorful soup that's sure to impress.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 6

Number Of Ingredients 9

1 tablespoon peanut oil
2 cloves garlic, minced
1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth
1 large carrot, peeled and cut into 2-inch matchstick thin strips
1 (8 ounce) package wide rice noodles, prepared according to package directions
3 tablespoons sliced green onions
⅓ cup chopped fresh cilantro leaves
3 tablespoons chopped dry-roasted, salted peanuts
6 wedges lime

Steps:

  • Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.
  • Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
  • Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 38.3 g, Fat 4.6 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 645.5 mg, Sugar 0.9 g

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