Coconut Curry SunButter Noodle Bowl
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.
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
- ⅛ 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.
- 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.
- 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.
- 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