Rice Noodle Curry
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!
Servings Prep Time
2person 10-15minutes
Cook Time
Servings Prep Time
2person 10-15minutes
Cook Time
  • 2 cloves of garlic
  • 1 onion
  • 1 carrot
  • 200g green beans
  • 100g chestnut mushrooms
  • 1 bell pepper
  • 150ml coconut milk
  • 2cm fresh ginger root
  • 1tsp coriander powder
  • 1 lime
  • 1 chilli pepper
  • 50g cashew nuts
  • 1tbsp sunflower oil
  • 4tpsp soya sauce
  • 5ml agave syrup
  • 1/2tsp salt
  • 1handful fresh basil
  • 1tsp turmeric powder
  • 150g rice noodles
  1. Peel the beans and boil them for about 5 minutes in a small amount of water.
  2. Boil the rice noodles as indicated on the package. Rinse them with water when they are ready.
  3. Meanwhile, cut the mushrooms, bell pepper, carrot, and onion into small pieces and place them separately in a large bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Let everything simmer gently for about 4 minutes. Then serve the curry with cashew nuts, fresh basil and lime slices.