Gluten-Free Coconut Curry Noodle Bowl Recipe

About this recipe

A comforting and flavorful gluten-free coconut curry noodle bowl, perfect for dinner. Packed with fresh vegetables and aromatic spices, this dish is ideal for those seeking a quick and satisfying meal.

Ingredients

• 250 g Spring Onion
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 400 ml Klf Coconad Coconut Milk
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 200 G Star Lion Rice Vermicelli
• 2 - 3 pcs Gondhoraj Lime
• 250 ml Coco Mama Coconut Milk
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 pc (100 g) Praakritik Organic Ginger Powder
• 320 G Wohhupsambal Oelek

Instructions

1. 1. In a large pot over medium heat, heat 2 tablespoons of olive oil. Add 1 minced garlic clove, 1 tablespoon of grated ginger powder, and 3 tablespoons of sambal oelek. Fry for about 5 minutes until fragrant.
2. 2. Add 2 cups of thinly sliced carrots and cook for another 5 minutes until slightly tender.
3. 3. Pour in 400 ml (14 oz) of coconut milk and 1 cup of water. Stir well and bring to a boil.
4. 4. Add 1 thinly sliced red bell pepper to the pot. Reduce the heat to a simmer and cook for 10 minutes until the vegetables are fully tender.
5. 5. Place 150 g (6 oz) of rice vermicelli noodles in serving bowls. Pour the hot soup over the noodles, ensuring they are fully submerged. Let sit for 2-3 minutes until the noodles soften.
6. 6. Squeeze the juice of 1 lime over each bowl. Garnish with chopped spring onion and serve immediately.