Thai Coconut Noodle Bowls
THIS BOWL. It is basically the bowl of my dreams.
thick and creamy
rice noodles (yay carbs!!!)
super nutritious
crunchy vegetables
all the asian flavors
I mean, what more can you possibly want? Nothing, trust me. And do I win your heart even more if I tell you that it takes less than 30 minutes to make? I thought so.
I have been thinking about making some kind of noodle bowl for a while now, so I obviously had to go with a thai coconut flavor, because duh. I LOVE asian food, but I can rarely eat it from a restaurant because of all the soy sauce. So I take to the drawing board and come up with something awesome that is easy to whip up and I can enjoy in the comfort of my own kitchen.
This bowl of goodness will warm you up on a chilly day, but is also light enough to enjoy when it’s warm outside. I have a feeling that this dish is going to be on repeat at our house for a while.
Ingredients
- 2 cups broth (*see notes)
- 3 tbsp GF soy sauce
- juice of 1/2 a lime
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 2 cloves garlic, finely chopped
- 1-3 tsp sriracha (depending on hot spicy you want it)
- 1/4 tsp black pepper
- 1 (15oz) can coconut milk
- 1 red bell pepper, thinly sliced
- 4 oz. thin rice noodles
- garnish- thinly sliced green onion, chopped cilantro
Instructions
- Preheat a medium sized pot over medium heat. Add all of the ingredients to the pot, except for the bell pepper and rice noodles. Whisk everything together and let the liquid mixture come to a low boil.
- Once boiling, add the sliced bell peppers and noodles. Cook the noodles in the liquid according to package instructions. I used thin noodles so it only too about 3-4 minutes.
- When the noodles are done cooking, spoon the noodles and coconut sauce into bowls and garnish with sliced green onions and chopped cilantro.
Notes
*I used bone broth, but you can use vegetable broth to make it a completely vegetarian option.