Green Curry Noodle Bowl
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
2 servings
Green Curry Noodle Bowl
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A delicious green-packed lunch, this noodle bowl features udon noodles with a creamy coconut curry sauce, spinach, and a poached egg. Leave the egg out for a vegan meal.
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Ingredients
Curry Sauce
- 2 teaspoons coconut oil
- 2 cloves garlic peeled and minced
- 1 jalapeño deseeded and diced, small
- 1 tablespoon ginger minced
- 2 scallions diced
- 3 tablespoons thai green curry paste
- 2 tablespoons lime juice
- 2 teaspoons cane sugar
- 1/2 cup coconut milk whole-fat
- ⅓ cup cilantro loosely packed
Noodle Bowl
- 1 ½ cups vegetable broth low-sodium
- 1 ½ cups water
- 4 ounces udon noodles uncooked
- 2 cups baby spinach
- salt to taste
- 2 egg poached
- Toasted coconut flakes for serving
- cilantro for serving
Instructions
- In the stockpot you will eventually make the noodles, heat the coconut oil over medium. Add in the garlic, jalapeno, ginger, and scallion. Cook until fragrant and tender, 3 to 4 minutes. Transfer to a blender with the curry paste, lime juice, sugar, coconut milk, and cilantro. Puree until smooth.
- Place the broth and water in a pot. Bring to a boil, reduce to a simmer, and add the noodles. Cook the noodles until just tender then stir in the curry sauce and spinach. Cook for another minute or so, just until the spinach is tender. Taste and add salt as desired.
- Divide the noodles into two bowls and top with poached eggs, coconut flakes, sliced scallion greens, and chili flakes if desired.
Notes
- Tips + Tricks: Make extra curry sauce and freeze for use in later soups or curry bowls.
- Use up leftover ingredients: cilantro, coconut milk, noodles
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