Vibrant Curry Noodles with Carrots and Zucchini
This vibrant curry dish combines tender noodles, crisp carrots, and zucchini, all simmered in a fragrant coconut curry sauce. The sweet and savory flavors meld beautifully, creating a comforting meal that's both hearty and refreshing. Perfect for a weeknight dinner or as a delightful lunch, this recipe is easy to prepare and packed with nutrients.
ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1 white onion, thinly sliced
- 2 medium carrots, julienned
- 1 medium zucchini, sliced into half-moons
- 1 tablespoon curry powder
- 1 teaspoon fresh ginger, minced
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
Cook rice noodles according to package instructions. Drain and set aside.
- 2.
In a large pan, heat vegetable oil over medium heat. Add sliced onion and sauté until translucent.
- 3.
Stir in julienned carrots and sauté for about 3 minutes until softened.
- 4.
Add zucchini and cook for an additional 2 minutes, stirring frequently.
- 5.
Sprinkle in curry powder and minced ginger, stirring well to coat vegetables evenly.
- 6.
Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
- 7.
Let the mixture simmer for about 5-7 minutes, allowing flavors to meld. Season with salt and pepper.
- 8.
Add cooked noodles to the curry sauce, tossing gently to coat. Heat through for 2 minutes.
- 9.
Serve hot, garnished with fresh cilantro and lime wedges on the side.