Coconut Curry Noodle Bowls with Mushrooms Recipe

Name: Coconut Curry Noodle Bowls with Mushrooms Recipe
Total time: 30 min
Ingredients: 8 oz. sliced fresh button mushrooms (3 cups); 2 cups fresh or frozen mirepoix (10 to 12 oz.); 4 cloves garlic, minced; 2 to 3 tablespoons oil-free Thai red curry paste, such as Thai Kitchen; 8 cups low-sodium vegetable broth; ½ teaspoon sea salt; 12 oz. dried brown rice pad Thai noodles; 4 cups small fresh cauliflower florets; 2 cups long thin shreds carrot; ½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro); ½ cup fresh bean sprouts (optional); ¼ cup chopped fresh cilantro; Lime wedges

www.forksoverknives.com

These 30-minute, Thai-inspired curry noodle bowls are perfect for a quick and satisfying weeknight meal. Get the recipe!

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

Share this recipe:

Cooking tools:

Spiralizer
Julienne peeler
Pot
Stove
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Can opener
Spoon
Serving bowl

Ingredients

8 oz. sliced fresh button mushrooms (3 cups)
2 cups fresh or frozen mirepoix (10 to 12 oz.)
4 cloves garlic, minced
2 to 3 tablespoons oil-free Thai red curry paste, such as Thai Kitchen
8 cups low-sodium vegetable broth
½ teaspoon sea salt
12 oz. dried brown rice pad Thai noodles
4 cups small fresh cauliflower florets
2 cups long thin shreds carrot
½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro)
½ cup fresh bean sprouts (optional)
¼ cup chopped fresh cilantro
Lime wedges