Bangkok Noodle Bowl

So, is everyone else all sugared out from the holidays? I don't even eat processed sugars, and I still feel like, 'Woof.' It is my fault for making sweets that I will eat. But I know my husband has been in a sugar and too many rich foods coma for a day or so. He came home the other day saying, "Okay, I need a green smoothie every day for lunch and no more snacks around the house because I need to eat better." And I said, "Don't look at me, this isn't my house, I don't buy the snacks." (Yes, we are STILL in my parent's house because our remodel STILL isn't done...Don't get me started...end date went from beginning of September, to end of September, to end of October, to before Thanksgiving, to before Christmas....and here we are...six months later....still in my parent's basement. Paying a mortgage for a house we don't live in.)

Anyway, this meal is crazy delicious, crazy easy, and crazy fast to make. Plus you can adapt it to use whatever vegetables you have on hand, frozen or fresh. You can serve it over rice or noodles but we prefer noodles. You can do tofu, chickpeas, lentils, etc. for your protein. See? Super adaptable. So make it work for you. But, that isn't the best part. Want to know the best part?

Less than 30 minutes start to finish. I am not joking. This is the perfect meal for when you have been at work or gone all day and need to get dinner going quick before the hanger sets in. It is warm, creamy, comforting, and delicious. A family favorite. Now that my boys are getting bigger I need to remember to do a 1.5x recipe or a double recipe because they always eat more of it than I anticipate them eating. Not that that is a bad thing, but I just don't get as much let alone an leftovers for lunch the next day.

I adapted this recipe from a pinchofyum.com to make it a little more my own. But I must give credit where credit it due. She is a genius, what can I say? But I needed to tweak it to work for me, no fish sauce, I prep things differently, however, the inspiration was not my own.

Also, 95% of the time I use Raman Noodles. Not the fancy kind. Like the gross kind you pay 0.25 for at the store. Just pitch the MSG packet and cook the noodles like normal.

Ingredients

Curry Sauce

1 T Coconut Oil

2 Shallots or 1/2 Yellow Onion, diced

2 Cloves Garlic, minced

1 T Fresh Ginger, minced

1 T Red Curry Paste or 1.5 t Curry Powder

**I dial back the spiciness for my kids**

1 can Lite Coconut Milk

3 T Agave

¼ c Soy Sauce

For the Bowls

4 oz Rice Noodles OR Raman Noodles

1 T Coconut Oil

Half package Firm Tofu, cubed

1 c frozen peas, optional

1 c Broccoli Florets, chopped

1 c Carrots, shredded

1 c Asparagus, chopped

Limes wedges - garnish

Fresh Basil - garnish

Directions

-Noodles: Soak noodles in a bowl of cold water. Start right away, they need at least 20 minutes to soak. Once soft, drain and rinse.

**If using Raman Noodles, just bring a pot of water to boil and boil until soft and set aside.

-Sauce: Heat oil in a large saucepan. Add shallots/onions, ginger, and garlic and stir fry for 3-5 minutes. Add curry paste/powder; stir fry 1 minutes. Add coconut milk, agave, chili paste, and soy sauce.

-Simmer 15 minutes while you prep other ingredients. It should thicken slightly.

-Vegetables and Assembly: Add tofu, peas, carrots, broccoli, and asparagus to the simmering sauce. Cover with a lid and steam 5 minutes until broccoli and asparagus are bright green.

-Add noodles and toss around in pan with vegetables.

-Serve topped with basil and fresh lime