This recipe for Coconut Red Curry Noodles with Bok Choy and Crispy Cauliflower is truly a weeknight wonder! Not joking- Greg and I have eaten this for the last 5 nights in a row! It’s just too tasty and so, so easy, we keep coming back to it!
We have been using these super quick-cooking mung bean vermicelli noodles (very similar to rice noodles, so if you can only find rice vermicelli, use that) with a coconut milk and red curry paste sauce, topped with seared bok choy and crispy cauliflower cutlets. This cauliflower might look familiar! I had a bunch of it left over from when I made this recipe yesterday, so I decided to use it with these noodles. The result is the perfect mix of chewy, creamy noodles with a crispy golden chunk of cauliflower in every bite.
If you make the cauliflower cutlets recipe, plan to make these noodles the next day to use up your leftovers! If you are short on time, feel free to substitute crispy vegan chick’n fingers (I love Gardein and Sol brand) or even just some pan-fried tofu.
I’m all about those weeknight meals that are fast to make and actually fill you up so you aren’t hungry an hour later. Nothing worse right?! So feel free to sub your favourite protein source as well as add in any veggies you have to use up in your fridge. when I doubt, thinly slice them and they’ll blend right in with your noodles. I love bell peppers, mushroom, zucchini, carrot and even greens like kale or chard. I went with bok choy only for simplicity, but this is a great meal to use up those veggies that might have been sitting in your fridge a little too long!
The best part in my opinion is the fresh lime juice and basil on top. I have gotten into the habit of buying basil each week because I just love it so much! It makes everything taste so fancy and restaurant-quality.
Coconut Red Curry Noodles with Bok Choy and Crispy Cauliflower
- Total Time: 30 minutes
- Yield: 2 servings
Description
Vermicelli noodles with a creamy coconut milk and red curry paste sauce, seared bok choy and crispy cauliflower.
Ingredients
- 2 bundles vermicelli noodles (or whatever 2 servings is on your package)
- 1 tbsp oil
- 1 clove of garlic, minced
- 2 heads Shanghai baby bok choy, halved
- 1 1/2 cups coconut milk
- 1 tbsp Thai red curry paste
- pinch of salt and pepper
- 1 lime
- 1/4 cup fresh basil (optional)
- 4 crispy cauliflower cutlets (or vegan chicken, cubed tofu etc.)
Instructions
- If using cauliflower cutlets, reheat in a frying pan over low-medium heat, until hot through. I like to let them slowly reheat while I prepare the bok choy and noodles. (If using vegan chicken or other protein option, cook according to package directions, then set aside.)
- Heat a small to medium frying pan on medium heat and add the oil. Once hot, add the garlic and bok choy, cut side down, and sear 2-3 minutes. Add a splash of water into the pan, then add a lid or sheet pan on top to steam the bok choy for 2 minutes or until vibrant in colour and fork-tender. Set aside.
- Bring a pot of water to a boil, then cook rice noodles according to package directions. Drain noodles, then put the pot back on the heat. Add the coconut milk, red curry paste and a pinch of salt & pepper and whisk to combine. Once the milk starts to simmer, turn heat to low and add the drained noodles, tossing to combine.
- Divide noodles between two serving bowls and pour any extra coconut curry sauce overtop. Add 2 halves of bok choy and 2 cauliflower cutlets to each bowl. Squeeze some fresh lime juice over top, and add fresh basil just before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
