Coconut Curry SunButter Noodle Bowl

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This coconut curry noodle bowl combines brown rice noodles with vegetables all tossed in a creamy curried SunButter sauce and it comes together in under 30 minutes! This post is sponsored by SunButter.

I love a good bowl meal! They’re usually healthy, easy to whip up and make for awesome leftovers.

This SunButter noodle bowl is no exception! It is jam-packed with fresh veggies, features brown rice noodles for some added nutrients and a Thai-inspired curried SunButter sauce, which is definitely the star of the show. Trust me, you’ll want to lick it straight off the spoon – it’s SO good!

A serving of coconut curry SunButter noodles in a bowl.

Why You’ll Love This Recipe

  • It can be customized to your liking with different vegetables and added protein.
  • Comes together in under 30 minutes so it’s perfect for those busy weeknights.
  • Loaded with flavor thanks to the curried SunButter sauce!
  • Meets most dietary needs because it’s gluten-free, dairy-free, nut-free and vegan.
Ingredients measured out to make Coconut Curry SunButter Noodle Bowl: vegetable broth, brown rice noodles, sambal oelek, lime, tamari, red curry paste, bell pepper, garlic, oil, SunButter, onion, coconut milk, broccoli and carrots.

Ingredients Needed

  • brown rice noodles – I like using Thai brown rice noodles as a healthier alternative to traditional white rice noodles. They are high in fiber and contain more nutrients. That said, if you only have white rice noodles on hand, those will work too!
  • olive or avocado oil – we’re using this to sauté the vegetables and in the sauce. Olive and avocado oil are both great options.
  • vegetables – I went with carrots, broccoli, yellow onion and bell pepper (any color works) for this bowl, but feel free to switch up the veggies based on what you have on hand.
  • garlic and ginger – two key ingredients for the sauce. They add so much flavor!
  • SunButter – I used original SunButter for the sauce and I thought the hint of sweetness really balanced out the flavors.
  • red curry paste – adds a bold curry flavor to this sauce. I recommend the Thai Kitchen red curry paste.
  • coconut milk – the main liquid for the sauce. The coconut milk adds a nice creaminess and balances out the flavors nicely. I used regular coconut milk, but light coconut milk will also work.
  • vegetable broth – adds more flavor to the sauce and keeps it from being too thick. I like using low-sodium broth so I can control the sodium content.
  • sambal oelek – also called Huy Fong chili paste or garlic chili sauce, this spicy condiment is a mainstay in Asian cooking. It’s made from a blend of chili peppers, vinegar and salt and has a coarse, thick texture. You can find it on the international aisle at your grocery store. If you don’t have sambal oelek you can use sriracha instead. If you don’t want the dish to be spicy at all, simply omit it! If you like more flavor and spice, you can add more.
  • tamari or soy sauce – adds a ton of flavor to the sauce. Tamari is a good gluten-free option for soy sauce but if you don’t need the dish to be gluten-free, feel free to use soy sauce. Coconut aminos are another great gluten-free option that’s similar to soy sauce but made from coconut.
  • lime juice – this adds a bit of acidity to the sauce which helps balance out all the flavors.
  • salt and pepper – to bring all the flavors together!
Coconut Curry SunButter noodles.

Curried SunButter Sauce

The star of this noodle bowl is the creamy, curried SunButter sauce. A lot of Thai dishes include peanuts but we’re using SunButter here so this noodle bowl has that nutty flavor but is still nut-free! The sauce is creamy, salty and sweet. There is a tiny bit of spice from the curry paste and sambal oelek, but I found that this dish was mild enough for family members who are spice adverse, including my toddler. That being said if you don’t like any spice at all you can omit the sambal.

SunButter 101

The main ingredient in the sauce is SunButter, which is made from roasted and ground sunflower seeds. Sunflower seeds are packed with vitamins and minerals including Vitamin E, copper, manganese and selenium. Sunflower seed butter contains 7 grams of plant-based protein per serving and more vitamins and minerals than most nut butters!

SunButter is a great substitute for peanut butter (or any nut butter) in recipes. It’s totally free from the top 8 food allergies in the US: peanuts, tree nuts, soy, milk, eggs, wheat, fish and crustacean shellfish. 

Three photos: colander of brown rice noodles, saucepan with sunbutter sauce, skillet with cooked veggies.

How to Make

Cook noodles: Cook noodles in a large pot according to package directions, but cook for 1 minute less than the package instructs. This will help to make sure the noodles don’t get too soft. Once cooked, drain and set aside. If you are cooking the noodles in advance you can add 1 teaspoon of oil to the noodles so they don’t stick together.

Make sauce: Heat oil in medium saucepan over medium heat. Add garlic and ginger and saute until fragrant, about 1-2 minutes. Add SunButter, curry paste, coconut milk, broth, sambal, tamari and lime juice. Stir together ingredients and heat just until everything is incorporated and smooth. Remove from heat.

Sauté vegetables: Heat oil in a large wok or skillet over medium-high heat, add onion, carrots, broccoli and bell pepper. Stir-fry, stirring frequently, for 5-7 minutes or until veggies are crisp-tender.

Serve: Turn heat on the veggies down to low and add noodles and sauce to the skillet. Toss until everything is nicely coated with the sauce. Serve warm with a lime wedge and fresh herbs like Thai basil or cilantro.

Serving bowls containing coconut curry SunButter noodles.

Customize Your Bowl

  • Use different veggies – have different veggies on hand? Chop them up and toss them in this noodle bowl! Purple cabbage and snap peas would be delicious additions!
  • Add protein – this noodle bowl would be delicious paired with protein for a heartier meal. Here are some ideas: crispy baked tofutempehapple cider vinegar chicken or air fryer chicken breast.
  • Swap the noodles – don’t have rice noodles on hand? Regular pasta noodles should be just fine!
  • Less spice – serving this dish to kiddos or just aren’t a fan of spice? Skip the sambal oelek in the sauce!
Coconut curry SunButter noodles in a pan.

Storing & Reheating

This noodle bowl stores really well! The noodles didn’t get mushy as they sat in the fridge and the leftovers tasted delicious the next day.

To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.

To reheat: Add leftovers to a saucepan and reheat over medium heat on the stove or pop in the microwave for a quick reheat.

My Fave SunButter Recipes

More Healthy Dinner Recipes

Be sure to check out the full collection of dinner recipes on EBF!

Coconut Curry SunButter Noodle Bowl

5 from 3 votes
This coconut curry noodle bowl combines brown rice noodles with vegetables all tossed in a creamy curried SunButter sauce and it comes together in under 30 minutes! This post is sponsored by SunButter.
Coconut curry SunButter noodles in a pan.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

Noodle Bowl

  • 8 oz Thai Brown Rice noodles
  • 2 teaspoons olive or avocado oil
  • ½ yellow onion, chopped
  • 1 bell pepper, chopped
  • 1 cup carrots, chopped
  • 3 cups broccoli, chopped
  • ¼ teaspoon salt
  • teaspoon pepper

Curried SunButter Sauce

  • 1 teaspoon olive or avocado oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • ¼ cup SunButter, I used original
  • 3 Tablespoons Thai red curry paste
  • 1 13.5 oz can coconut milk
  • ½ cup vegetable broth
  • ½ Tablespoons sambal oelek
  • 2 ½ Tablespoons tamari or soy sauce
  • 1 Tablespoon lime juice

Instructions
 

  • Cook noodles in a large pot according to package directions, but cook for 1 minute less than the package instructs. This will help to make sure the noodles don’t get too soft. Once cooked, drain and set aside. If you are cooking the noodles in advance you can add 1 teaspoon of oil to the noodles so they don’t stick together.
    Cooked noodles in a strainer.
  • Heat oil in medium saucepan over medium heat. Add garlic and ginger and saute until fragrant, about 1-2 minutes. Add SunButter, curry paste, coconut milk, broth, sambal, tamari and lime juice. Stir together ingredients and heat just until everything is incorporated and smooth. Remove from heat.
    Coconut curry SunButter sauce cooking in a sauce pan.
  • Heat oil in a large wok or skillet over medium-high heat, add onion, carrots, broccoli and bell pepper. Stir-fry, stirring frequently, for 5-7 minutes or until veggies are crisp-tender.
    Vegetables cooking in a sauté pan.
  • Turn heat down to low and add noodles and sauce to the skillet. Toss until everything is nicely coated with the sauce. Serve warm with a lime wedge and fresh cilantro.

Nutrition

Serving: 1/4 recipe Calories: 564kcal Carbohydrates: 65g Protein: 12g Fat: 30g Saturated Fat: 14g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 574mg Potassium: 452mg Fiber: 6g Sugar: 7g
Course: Lunch/Dinner
Cuisine: Asian
Keyword: sunbutter noodle bowl

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    2 comments
    1. Mia
      November 12, 2022 AT 4:01 am

      5 stars
      I made this as a quick and easy dinner tonight and it came absolutely delicious!!! I couldn’t source any sunflower spread here in Australia, so I subbed peanut butter and wow it was amazing I’m glad I have leftovers! Thank you so much for your recipes Brittany I’ve been making them for years now 🙂

      1. Brittany Mullins
        November 14, 2022 AT 4:52 pm

        Excellent! I am so glad that this recipe is a hit, Mia. Thank you so much for sharing your review + star rating, I really appreciate it!

Parchment paper lined with protein balls.

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