Coconut Curry SunButter Noodle Bowl
User Reviews
5
Coconut Curry SunButter Noodle Bowl
Description
This noodle bowl starts with brown rice noodles cooked slightly less than package directions to maintain a firm texture. The curried SunButter sauce is made by sautéing garlic and ginger, then combining sunflower seed butter, Thai red curry paste, coconut milk, vegetable broth, sambal oelek, tamari, and lime juice until smooth and heated through. This creates a rich, creamy sauce with a blend of spicy, savory, and slightly tangy flavors characteristic of Thai-inspired dishes.
Vegetables including yellow onion, bell pepper, carrot, and broccoli are stir-fried until crisp-tender, adding fresh texture and natural sweetness. The noodles and sauce are combined with the vegetables over low heat to evenly coat each component, ensuring the noodles absorb the flavors without becoming soggy.
Served warm with a lime wedge and fresh cilantro for garnish if desired, this dish is a satisfying plant-based meal option that balances creamy, spicy, and bright notes. Cooking noodles ahead and tossing with oil prevents sticking, making it convenient to prepare in stages.
Ingredients
Noodle Bowl
- 8 oz brown rice noodles Thai
- 2 teaspoons olive oil or avocado oil
- ½ yellow onion chopped
- 1 bell pepper chopped
- 1 cup carrot chopped
- 3 cups broccoli chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Curried SunButter Sauce
- 1 teaspoon olive oil or avocado oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- ¼ cup sunflower seed butter I used original
- 3 Tablespoons Thai red curry paste
- 1 .5 oz coconut milk can
- ½ cup vegetable broth
- ½ Tablespoons sambal oelek
- 2 ½ Tablespoons tamari or soy sauce
- 1 Tablespoon lime juice
Instructions
- Cook noodles in a large pot according to package directions, but cook for 1 minute less than the package instructs. This will help to make sure the noodles don’t get too soft. Once cooked, drain and set aside. If you are cooking the noodles in advance you can add 1 teaspoon of oil to the noodles so they don’t stick together.
- Heat oil in medium saucepan over medium heat. Add garlic and ginger and saute until fragrant, about 1-2 minutes. Add SunButter, curry paste, coconut milk, broth, sambal, tamari and lime juice. Stir together ingredients and heat just until everything is incorporated and smooth. Remove from heat.
- Heat oil in a large wok or skillet over medium-high heat, add onion, carrots, broccoli and bell pepper. Stir-fry, stirring frequently, for 5-7 minutes or until veggies are crisp-tender.
- Turn heat down to low and add noodles and sauce to the skillet. Toss until everything is nicely coated with the sauce. Serve warm with a lime wedge and fresh cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 564kcal | 28% |
| Carbohydrates | 65g | 22% |
| Protein | 12g | 24% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 574mg | 24% |
| Potassium | 452mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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