Red Curry Noodle Bowls With Steak And Cabbage Recipes

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RED CURRY NOODLE BOWLS WITH STEAK AND CABBAGE



Red Curry Noodle Bowls with Steak and Cabbage image

A little bit Thai, a little bit comforting, and a little bit refreshing, this one-bowl dinner showered in pea shoots and fresh herbs hits all the sweet spots for an early spring 30-minute meal.

Provided by Anna Stockwell

Categories     Wheat/Gluten-Free     Curry     Cabbage     Steak     Beef     Coconut     Mint     Ginger     Chile Pepper     Quick & Easy

Yield 4 servings

Number Of Ingredients 14

4 ounces dried flat linguine-width rice noodles
2 1/2 teaspoons kosher salt, plus more
1 pound flank steak
2 tablespoons refined coconut or vegetable oil, divided
1/4 cup red curry paste
2 teaspoons freshly grated ginger
1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons
2 1/2 cups low-sodium beef broth
1 (15-ounce) can coconut milk
2 tablespoons fresh lime juice, plus wedges for serving
4 ounces pea sprouts or shoots
1/2 cup basil leaves, preferably purple Thai
1/2 cup mint leaves
Sliced red chiles (for serving)

Steps:

  • Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
  • Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4-5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
  • Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
  • Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

RED CURRY NOODLES



Red Curry Noodles image

Thai-inspired red curry broth over rice noodles. A quick and savory main dish.

Provided by The Angerers

Time 25m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package dried rice noodles
4 tablespoons red curry paste
1 tablespoon olive oil, or to taste
1 cup water
1 cup vegetable broth
1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
1 cup baby carrots, cut into thin slices
½ large onion, cut into thin strips
1 (13.5 ounce) can light coconut milk
1 medium red bell pepper, cut into thin strips
¼ cup soy sauce
2 teaspoons Thai sweet chili sauce, or more to taste

Steps:

  • Place rice noodles in a bowl of cold water to soak.
  • Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
  • Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
  • Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 62.4 g, Fat 25.1 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1481.3 mg, Sugar 5.8 g

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