MP 2001
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Ingredients (one per line)
4 ounces dry rice noodles 1 cup broccoli florets, chopped small 1 cup carrots, shredded or thin sliced 1 cup asparagus, chopped 1 cup purple cabbage, shredded
Instructions
Noodles: Cook rice noodles according to package directions; drain and set aside. Aromatics: In a large pot or deep skillet, heat the oil over medium heat. Add shallots and ginger; sauté for 2–3 minutes. Add curry paste and cook for 1 minute until fragrant. Simmer Sauce: Add coconut milk, broth, sugar, chili paste, fish sauce, and soy sauce. Whisk to combine and bring to a gentle simmer. Cook Veggies: Add the broccoli, carrots, and asparagus directly into the simmering sauce. Cook for 3–5 minutes until tender. Stir in the cabbage at the very end (it only needs a minute). Serve: Divide noodles into bowls. Ladle the hot curry broth and veggies over the noodles. Top with fresh basil and a squeeze of lime.
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