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