This this this this thisssss.
I am eating this noodle bowl for L & D every day right now and I guess you could say it’s going alright. I just freaking love noods, so the idea of having coconutty goodness mixed with squashy goodness mixed with noods.
Oh yeah, get this straight up in my face.
Today’s recipe was one that I made up on a whim and it turned out to be one of the most creative meals I’ve made in some time. Let’s just say I made some squash desserts and was a little tooo desperate to clean out my fridge. This whole squash puree meets coconut meets red curry is definitely something I have been loving lately. The broth just pairs so well with the curry. And then adding rice noodles to the mix just makes this straight up magic. I am def booking this as a welcome distraction from the post-Thanksgiving hangover situation. Because as much as I like leftovers, the last thing I want after 3 days of mashed potatoes is… well mashed potatoes. And this kind of exudes fall with all the pumpkin-y goodness going on etc. etc.
Does it win your heart over even more if I tell you it takes less than 30 minutes to make?
It’s the truth. Last night I made this for dinner (again) – I started things around 8:30pm, and we had our steaming rainbow bowls of it on the table before 9pm. So just take one of two things from that: a) I’m not lying when I say this is a 30 minute super-quickie little coconut curry noodle bowl meal, and/or b) am I that person who eats dinner at 9pm.
Wait, does anyone even do that? Oh wait yes. That is actually me.
And the best part? You can use whatever veggies you have on hand! Oh yes! Asparagus, carrots, sautéed greens, or tofu would be delish in here. Feel free to add in more protein if that is your jam. Even an egg would take this from a 1 to a straight 10! As for the noods, I love these rice noodles, which take no time at all to make. Just soak and you’re golden. I love using them in pad thai or in this lil’ recipe. I swear they will become the powerhouse of your kitchen. Also, if you do not have access to an Asian grocery store (or your grocery store does not carry red curry paste like mine does) I love this brand. It tastes like straight up magic, plus seals nice and tight to make it easy to close.
So go, make 1-84039204823 bowls of this situation. I just would love to see you try to stop!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 tablespoon coconut oil
- 2 shallots
- 1 tablespoon fresh ginger, minced
- 1/4 cup butternut squash puree (or pumpkin puree)
- 2 tablespoons red curry paste
- 1 14-ounce can regular coconut milk
- 1/2 cup reduced sodium chicken or veggie broth
- 1 tablespoon honey (can sub coconut sugar)
- 1 tablespoon chili garlic sauce (optional)
- 2 tablespoons fish sauce (or coconut aminos)
- 2 tablespoons soy sauce
- 4 ounces rice or soba noodles (can sub in zucchini noodles)
- 1 cup chopped snow peas
- 1 lb broccolini, chopped
- 1 red pepper, thinly sliced
- 1/2 cup cooked edamame
- sesame seeds, lime, and basil, for garnish
Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste and squash or pumpkin puree and stir fry for 1 minute. Add the coconut milk, honey, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
In a large skillet, heat the oil over high heat. Add the snow peas, chopped broccolini, and bell pepper, Stir fry for about 5 minutes until the vegetables are tender. Place the strained, cooked noodles in the bowl. Top with the sauteed veggies. Pour the broth on top of the veggies and noodles. Garnish with sesame seeds, basil, and a squeeze of lime. EAT
Straight up magic