Rice Noodle Curry
By 
A good curry is loved all over the world. But what about a rice noodle curry? Instead of rice, this curry combines rice noodles with coconut milk and lime juice to create a sweet and sour flavor. This traditional Thai-style recipe is a great addition to the plant-based recipe collection.
Quick and easy rice noodle curry
The curry can be prepared relatively quickly and makes for a filling meal thanks to the noodles. Try this dish yourself and let us know what you think!
| Prep Time | 10-15 minutes |
| Cook Time | 25 minutes |
| Servings |
person
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Ingredients
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 200 g green beans
- 100 g chestnut mushrooms
- 1 bell pepper
- 150 ml coconut milk
- 2 cm fresh ginger root
- 1 tsp coriander powder
- 1 lime
- 1 chilli pepper
- 50 g cashew nuts
- 1 tbsp sunflower oil
- 4 tpsp soya sauce
- 5 ml agave syrup
- 1/2 tsp salt
- 1 handful fresh basil
- 1 tsp turmeric powder
- 150 g rice noodles
Ingredients
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Instructions
- Peel the beans and boil them for about 5 minutes in a small amount of water.
- Boil the rice noodles as indicated on the package. Rinse them with water when they are ready.
- Meanwhile, cut the mushrooms, bell pepper, carrot, and onion into small pieces and place them separately in a large bowl.
- Finely chop the garlic and chili pepper. Then grate the ginger and the zest of a lime. Then add everything to the bowl with the vegetables.
- Heat the sunflower oil in a wok pan. When the oil is hot, put all the vegetables in the pan together and add the coriander and turmeric powder.
- Fry all the vegetable al dente for about 8 minutes on high heat. Then add the coconut milk, the soy sauce, and the agave syrup.
- Heat the sauce until it starts to boil and then add the rice noodles. You can chop them with a knife if makes mixing the noodles and vegetables easier.
- Let everything simmer gently for about 4 minutes. Then serve the curry with cashew nuts, fresh basil and lime slices.
