5 from 27 votes
Coconut Curry SunButter Noodle Bowl
The Coconut Curry SunButter Noodle Bowl combines brown rice noodles with a vibrant curried SunButter sauce infused with garlic, ginger, and Thai red curry paste. Stir-fried crisp-tender vegetables are coated with this creamy, coconut milk-based sauce, balancing heat, tang, and mild sweetness in every bite.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
Calories:
564 kcal
Course:
Lunch
Cuisine:
Asian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 564
% 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.