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Coconut Red Curry Noodles with Bok Choy and Crispy Cauliflower

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 2 servings


Vermicelli noodles with a creamy coconut milk and red curry paste sauce, seared bok choy and crispy cauliflower.


  • 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.)


  1. 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.)
  2. 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.
  3. 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.
  4. 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

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