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.Print