Coconut curry bangkok noodles

I have been so busy lately I haven’t had that much time to be in my kitchen cooking. As much fun as eating out is… I miss my kitchen and I miss making up recipes. I definitely look for inspiration online to try new recipes but I always make them into my own dish with the things I have on hand. I love trying new flavour combinations, like this coconut curry asian noodle bowl. I have to stay on track this December and make sure I am not eating too many meals out or overloading on treats! Even as a health coach I am very tempted to over indulge this time of year….. So I have to meal plan and do a big meal prep at the beginning of the week when I know I will be too busy to cook every meal. What do you do to stay on track over the holiday? I would love to know your tips? Please share in the comments below.

xx Malika

Curry bangkok noodles

Bangkok Curry Noodle Bowl
Recipe type: Dinner
Cuisine: Vegan, Gluten Free
Serves: 2
  • ½ package of rice noodles (I used thick pad thai ones)
  • 1 tbs olive oil
  • 2 tbs curry paste (I used red tikka curry paste)
  • 1 can of coconut milk
  • ¼ yellow onion, chopped
  • 1 nub of fresh ginger grated
  • 1 tbs braggs or soy sauce
  • 1 tbs honey
  • 1-2 tsp hot sauce
  • ½ cup grated carrot
  • ½ cup grated purple cabbage
  • 1 head of broccoli cut up
  • 10 asparagus roughly chopped
  • 1 tsp sesame oil
  • garnish:
  • fresh basil
  • 1 lime
  • black sesame seeds
  1. Cook your noodles according to the package instructions and see aside.
  2. In a pan, heat the olive oil over medium heat and sauté the onion and ginger for 3 minutes, add the curry paste and then the honey, hot sauce, soy sauce and coconut milk, turn down and simmer for 10 minutes.
  3. In another pan, heat the sesame oil and lightly cook the carrots, cabbage, broccoli and asparagus for a few minutes.
  4. In a mixing bowl, toss together the noodles, veggies and curry sauce.
  5. Serve in bowls with fresh lime, basil and sesame seeds.
  6. Enjoy!

Curry bangkok noodkes