Coconut Curry Noodle Bowls with Mushrooms Recipe - Forks Over Knives

Name: Coconut Curry Noodle Bowls with Mushrooms Recipe - Forks Over Knives
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

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

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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