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Coconut Curry SunButter Noodle Bowl

by Editorial
Coconut Curry SunButter Noodle Bowl


This coconut curry noodle bowl combines brown rice noodles with greens all tossed in a creamy curried SunButter sauce and it comes collectively in below half-hour! This submit is sponsored by SunButter.

I like bowl meal! They’re normally wholesome, straightforward to whip up and make for superior leftovers.

This SunButter noodle bowl is not any exception! It’s jam-packed with contemporary veggies, options brown rice noodles for some added vitamins and a Thai-inspired curried SunButter sauce, which is unquestionably the star of the present. Belief me, you’ll wish to lick it straight off the spoon – it’s SO good!

A serving of coconut curry SunButter noodles in a bowl.

Why You’ll Love This Recipe

  • It may be personalized to your liking with totally different greens and added protein.
  • Comes collectively in below half-hour so it’s good for these busy weeknights.
  • Loaded with taste because of the curried SunButter sauce!
  • Meets most dietary wants as a result of it’s gluten-free, dairy-free, nut-free and vegan.
Ingredients measured out to make Coconut Curry SunButter Noodle Bowl: vegetable broth, brown rice noodles, sambal oelek, lime, tamari, red curry paste, bell pepper, garlic, oil, SunButter, onion, coconut milk, broccoli and carrots.

Components Wanted

  • brown rice noodles – I like utilizing Thai brown rice noodles as a more healthy various to conventional white rice noodles. They’re excessive in fiber and include extra vitamins. That mentioned, for those who solely have white rice noodles available, these will work too!
  • olive or avocado oil – we’re utilizing this to sauté the greens and within the sauce. Olive and avocado oil are each nice choices.
  • greens – I went with carrots, broccoli, yellow onion and bell pepper (any colour works) for this bowl, however be happy to modify up the veggies primarily based on what you’ve available.
  • garlic and ginger – two key components for the sauce. They add a lot taste!
  • SunButter – I used unique SunButter for the sauce and I believed the trace of sweetness actually balanced out the flavors.
  • crimson curry paste – provides a daring curry taste to this sauce. I like to recommend the Thai Kitchen crimson curry paste.
  • coconut milk – the primary liquid for the sauce. The coconut milk provides a pleasant creaminess and balances out the flavors properly. I used common coconut milk, however mild coconut milk can even work.
  • vegetable broth – provides extra taste to the sauce and retains it from being too thick. I like utilizing low-sodium broth so I can management the sodium content material.
  • sambal oelek – additionally referred to as Huy Fong chili paste or garlic chili sauce, this spicy condiment is a mainstay in Asian cooking. It’s constituted of a mix of chili peppers, vinegar and salt and has a rough, thick texture. Yow will discover it on the worldwide aisle at your grocery retailer. When you don’t have sambal oelek you need to use sriracha as a substitute. When you don’t need the dish to be spicy in any respect, merely omit it! When you like extra taste and spice, you may add extra.
  • tamari or soy sauce – provides a ton of taste to the sauce. Tamari is an effective gluten-free choice for soy sauce however for those who don’t want the dish to be gluten-free, be happy to make use of soy sauce. Coconut aminos are one other nice gluten-free choice that’s much like soy sauce however constituted of coconut.
  • lime juice – this provides a little bit of acidity to the sauce which helps steadiness out all of the flavors.
  • salt and pepper – to deliver all of the flavors collectively!
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Coconut Curry SunButter noodles.

Curried SunButter Sauce

The star of this noodle bowl is the creamy, curried SunButter sauce. A whole lot of Thai dishes embody peanuts however we’re utilizing SunButter right here so this noodle bowl has that nutty taste however continues to be nut-free! The sauce is creamy, salty and candy. There’s a tiny little bit of spice from the curry paste and sambal oelek, however I discovered that this dish was gentle sufficient for members of the family who’re spice antagonistic, together with my toddler. That being mentioned for those who don’t like all spice in any respect you may omit the sambal.

SunButter 101

The primary ingredient within the sauce is SunButter, which is constituted of roasted and floor sunflower seeds. Sunflower seeds are filled with nutritional vitamins and minerals together with Vitamin E, copper, manganese and selenium. Sunflower seed butter comprises 7 grams of plant-based protein per serving and extra nutritional vitamins and minerals than most nut butters!

SunButter is a good substitute for peanut butter (or any nut butter) in recipes. It’s completely free from the highest 8 meals allergy symptoms within the US: peanuts, tree nuts, soy, milk, eggs, wheat, fish and crustacean shellfish. 

Three photos: colander of brown rice noodles, saucepan with sunbutter sauce, skillet with cooked veggies.

The way to Make

Prepare dinner noodles: Prepare dinner noodles in a big pot in line with package deal instructions, however cook dinner for 1 minute lower than the package deal instructs. It will assist to verify the noodles don’t get too gentle. As soon as cooked, drain and put aside. If you’re cooking the noodles prematurely you may add 1 teaspoon of oil to the noodles in order that they don’t stick collectively.

Make sauce: Warmth oil in medium saucepan over medium warmth. Add garlic and ginger and saute till aromatic, about 1-2 minutes. Add SunButter, curry paste, coconut milk, broth, sambal, tamari and lime juice. Stir collectively components and warmth simply till all the things is included and easy. Take away from warmth.

Sauté greens: Warmth oil in a big wok or skillet over medium-high warmth, add onion, carrots, broccoli and bell pepper. Stir-fry, stirring continuously, for 5-7 minutes or till veggies are crisp-tender.

Serve: Flip warmth on the veggies all the way down to low and add noodles and sauce to the skillet. Toss till all the things is properly coated with the sauce. Serve heat with a lime wedge and contemporary herbs like Thai basil or cilantro.

Serving bowls containing coconut curry SunButter noodles.

Customise Your Bowl

  • Use totally different veggies – have totally different veggies available? Chop them up and toss them on this noodle bowl! Purple cabbage and snap peas could be scrumptious additions!
  • Add protein – this noodle bowl could be scrumptious paired with protein for a heartier meal. Listed here are some concepts: crispy baked tofutempehapple cider vinegar hen or air fryer hen breast.
  • Swap the noodles – don’t have rice noodles available? Common pasta noodles must be simply superb!
  • Much less spice – serving this dish to kiddos or simply aren’t a fan of spice? Skip the sambal oelek within the sauce!
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Coconut curry SunButter noodles in a pan.

Storing & Reheating

This noodle bowl shops rather well! The noodles didn’t get mushy as they sat within the fridge and the leftovers tasted scrumptious the subsequent day.

To retailer leftovers: Retailer any leftovers in an hermetic container for 3-4 days within the fridge.

To reheat: Add leftovers to a saucepan and reheat over medium warmth on the range or pop within the microwave for a fast reheat.

My Fave SunButter Recipes

Extra Wholesome Dinner Recipes

You’ll want to try the complete assortment of dinner recipes on EBF!

Coconut Curry SunButter Noodle Bowl

This coconut curry noodle bowl combines brown rice noodles with greens all tossed in a creamy curried SunButter sauce and it comes collectively in below half-hour! This submit is sponsored by SunButter.

Coconut curry SunButter noodles in a pan.

Noodle Bowl

  • 8 oz Thai Brown Rice noodles
  • 2 teaspoons olive or avocado oil
  • ½ yellow onion, chopped
  • 1 bell pepper, chopped
  • 1 cup carrots, chopped
  • 3 cups broccoli, chopped
  • ¼ teaspoon salt
  • teaspoon pepper

Curried SunButter Sauce

  • 1 teaspoon olive or avocado oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • ¼ cup SunButter, I used unique
  • 3 Tablespoons Thai crimson curry paste
  • 1 13.5 oz can coconut milk
  • ½ cup vegetable broth
  • ½ Tablespoons sambal oelek
  • 2 ½ Tablespoons tamari or soy sauce
  • 1 Tablespoon lime juice
  • Prepare dinner noodles in a big pot in line with package deal instructions, however cook dinner for 1 minute lower than the package deal instructs. It will assist to verify the noodles don’t get too gentle. As soon as cooked, drain and put aside. If you’re cooking the noodles prematurely you may add 1 teaspoon of oil to the noodles in order that they don’t stick collectively.

  • Warmth oil in medium saucepan over medium warmth. Add garlic and ginger and saute till aromatic, about 1-2 minutes. Add SunButter, curry paste, coconut milk, broth, sambal, tamari and lime juice. Stir collectively components and warmth simply till all the things is included and easy. Take away from warmth.

  • Warmth oil in a big wok or skillet over medium-high warmth, add onion, carrots, broccoli and bell pepper. Stir-fry, stirring continuously, for 5-7 minutes or till veggies are crisp-tender.

  • Flip warmth all the way down to low and add noodles and sauce to the skillet. Toss till all the things is properly coated with the sauce. Serve heat with a lime wedge and contemporary cilantro.

Serving: 1/4 recipe Energy: 564kcal Carbohydrates: 65g Protein: 12g Fats: 30g Saturated Fats: 14g Polyunsaturated Fats: 1g Monounsaturated Fats: 3g Sodium: 574mg Potassium: 452mg Fiber: 6g Sugar: 7g

DID YOU MAKE THIS RECIPE?

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