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–+ servings

Coconut Red Curry Noodles with Bok Choy and Crunchy Cauliflower

This vegan coconut red curry noodle dish combinesvermicelli noodles in a creamy coconut and Thai red curry sauce, served withsautéed bok choy and crispy cauliflower for texture and flavor. It's a quickand satisfying meal for any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai-inspired, vegan
Servings 2
Calories 450 kcal

Ingredients
  

For the Coconut Red Curry Noodles:

  • 2 bundles Vermicelli noodles or check the package for 2 servings
  • 1 tbsp Oil such as vegetable or coconut oil
  • 1 clove Garlic minced
  • 2 heads of baby Shanghai bok choy cut in half
  • 1 ½ cups Coconut milk
  • 1 tbsp Thai red curry paste
  • Pinch of salt and pepper
  • 1 lime for juice and garnish
  • ¼ cup Fresh basil optional

For the Crispy Cauliflower or Vegan Chicken:

  • 4 crispy cauliflower cutlets store-bought or homemade
  • Or substitute with vegan chicken, cubed

Instructions
 

Prepare the Noodles:

  • Cook the Noodles: Prepare the vermicelli noodles following the directions on the package. Once cooked, drain and set aside.

Crispy Cauliflower (or Vegan Chicken):

  • Prepare the Crispy Cauliflower: If using store-bought crispy cauliflower cutlets, follow the cooking instructions (usually baking or air frying until crispy). If using vegan chicken, sauté the cubed pieces in a little oil until browned and crisp.

Coconut Red Curry Sauce:

  • Sauté the Garlic and Bok Choy: In a large skillet or wok, warm 1 tablespoon of oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until it becomes aromatic. Add the halved bok choy and stir-fry for 3-4 minutes, until the leaves begin to wilt and the stalks are tender.
  • Make the Curry Sauce: Pour in the coconut milk and stir in the Thai red curry paste. Bring the sauce to a gentle simmer, allowing it to cook for 5-7 minutes until it thickens slightly and the flavors meld together.

Assemble the Dish:

  • Combine the Noodles and Sauce: Add the cooked noodles to the skillet with the curry sauce, tossing gently to coat the noodles evenly. Squeeze half the lime over the noodles for a burst of citrus flavor.
  • Serve: Divide the noodles into bowls, top each serving with crispy cauliflower cutlets (or vegan chicken), and garnish with fresh basil (if using). Serve with lime wedges on the side for extra zing.

Nutrition

Calories: 450kcal
Keyword Coconut Red Curry Noodles
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