5.0 from 3 votes
Green Curry Noodle Bowls
Spring Vegetable Green Curry Bowls are a Thai noodle infusion and a delicious way of taking in your veggies!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3 Servings
Calories: 679 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 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
Instructions
- Cook rice noodles according to package instructions. Strain and set aside until ready to use.
- 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.
- 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.
- 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.
Cup of Yum
Nutrition Information
Serving
1Serving
Calories
679kcal
(34%)
Carbohydrates
70g
(23%)
Protein
14g
(28%)
Fat
39g
(60%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 679
% Daily Value*
| Serving | 1Serving | |
| Calories | 679kcal | 34% |
| Carbohydrates | 70g | 23% |
| Protein | 14g | 28% |
| Fat | 39g | 60% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.