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Spring Vegetable Green Curry Noodle Bowls | TheRoastedRoot,net #glutenfree #healthy #dinner #recipe
Spring Vegetable Green Curry Bowls
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Author: Julia
  • 8 ounces rice noodles
  • 3 tablespoons coconut or olive oil
  • 1 bunch asparagus , trimmed and chopped into 1-½-inch pieces
  • 2 cups green beans chopped into 1-½-inch pieces
  • 3 cloves garlic minced
  • 4 cups loosely packed baby spinach
  • 1 14-ounce can full-fat coconut milk
  • 5 tablespoons green curry paste
  • 2/3 cup vegetable broth
  • sea salt
For serving:
  • Fresh mint or basil
  • Soft boiled eggs
  • Roasted peanuts chopped
  1. Cook rice noodles according to package instructions. Strain and set aside until ready to use.
  2. Heat the oil over medium-high in a large skillet. Add the asparagus and green beans and saute, stirring occasionally, until softened, about 8 to 10 minutes. Add the garlic and spinach, cover and cook until spinach has wilted, about 3 minutes.
  3. Add the coconut milk, vegetable broth, and green curry paste to a saucepan (to reduce cleanup, use the same pot you used to cook the noodles, and to save time, do this step while the veggies are cooking). Heat over medium-high until mixture is well combined and comes to a gentle boil. Remove from heat.
  4. Divide noodles and vegetables among 3 to 4 bowls. Pour green curry broth into bowls and serve with chopped roasted peanuts and soft boiled eggs.