Rainbow red coconut curry noodle bowl

Team: Sharon Slicers

Host School: Sharon Elementary

Age Group: Middle School

Ingredients

Serves 8

INGREDIENTS

For the Coconut Curry Sauce:

2 tablespoon coconut oil

4 shallots

2 tablespoon fresh ginger, minced

4 tablespoons red curry paste (see recipe below)

2 14-ounce can regular coconut milk

1 cup veggie broth

3 tablespoons brown sugar

1-2 tablespoon garlic chili paste

4 tablespoons soy sauce

Red Curry Paste:

5 large dried red Chili peppers

1/2 c. coarsely chopped shallots

1/4 c. coarsely chopped garlic

1 Tbsp. coarsely chopped fresh ginger

1 Tbsp. ground coriander

1 tsp. ground cumin

1/2 tsp. pepper

1/2 tsp. salt

For the Bowls:

8 ounces rice noodles

2 tablespoon coconut oil

1 onion, chopped

2 cup chopped broccoli florets

2 red pepper, sliced thin

2 cup shredded carrots

2 cups chopped asparagus

2 cups shredded purple cabbage

sesame seeds for topping

Cilantro for topping

lime for garnish

Preparation Instructions

INSTRUCTIONS

Noodles: 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.

Make red curry paste.

Remove the stems and seeds from the dried chilies. Use your hands to tear the chilies into small pieces, then soak in a bowl of warm water for 10 minutes. 

Meanwhile, place your shallots, garlic, ginger, coriander, cumin, pepper, and salt into the bowl of a food processor or blender.

Once the chilies have finished soaking, drain the water off and add them to the food processor.

Use the processor to grind the ingredients into a paste. You may need to scrape the sides of the bowl down as you go

Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the red curry paste; stir fry for 1 minute. Add the coconut milk, veggie broth, sugar, chili paste, and soy sauce. Simmer for 15-20 minutes or so while you prep the rest of the ingredients - it should thicken slightly. 

Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, red pepper, carrots, broccoli, and asparagus. Stir fry for about 5-10 minutes until the broccoli and asparagus are bright green and cooked through. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky).

5. Serve topped with the purple cabbage and sesame seeds and a squeeze of lime and chopped cilantro leaves.