Creamy Curry Noodle Bowls
Published Apr 28, 2020
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Here is one of my favorite noodle dishes recipes from Thailand! This Creamy Curry Noodle Bowl is packed with seasoning and vegetables making it a great healthy and flavorful main dish!
Creamy Curry Noodle Bowls
Ingredients
Tofu & Shiitake Marinade:
- 1 (14-ounce) block extra-firm tofu, - pressed and cubed
- 4 ounces shiitake mushrooms
- 2 tablespoons olive oil
- 2 tablespoons arrowroot powder
- 2 tablespoons gluten-free tamari, soy sauce, or coconut aminos
- 4 tablespoons pure maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch kosher or fine sea salt
- Pinch freshly ground black pepper
Creamy Curry Noodles:
- 8 ounces gluten-free rice pad Thai noodles
- 2 tablespoons olive oil
- ¼ cup green curry paste
- 1 (13.5-ounce) can coconut milk
- 1½ teaspoons turmeric powder*
- 1 tablespoon gluten-free tamari, soy sauce, or coconut aminos
- ¼ teaspoon kosher or fine sea salt
Grilled Baby Bok Choy:
- 1 head baby bok choy
- 1-2 tablespoons olive oil
- 1-2 tablespoons gluten-free tamari, soy sauce, or coconut aminos
Garnishes:
- Sesame seeds
- Fresh cilantro
Instructions
- Start by marinating the tofu and shiitake mushrooms at least an hour in advance by tossing all marinade ingredients together in a large bowl. Cover and refrigerate until ready to bake.
- Preheat the oven to 485°F. With a slotted spoon, scoop out the marinated tofu and mushrooms from the marinade and spread onto a parchment-lined baking sheet. Discard the marinade. Bake for about 20-25 minutes until the tofu is crispy.
- Meanwhile, cook the pad Thai noodles according to package directions with about 2 tablespoons olive oil added to the water to prevent sticking.
- While the noodles are cooking, heat a griddle pan (or skillet if you don't have one) over medium-low heat. Add 1-2 tablespoons olive oil and add the bok choy to the pan. Sauté the bok choy, tossing frequently until it starts to char and crisp up. Set aside.
- Drain and rinse the noodles, then return the empty pot to the stove top. Over medium heat, add the green curry paste, coconut milk, turmeric powder, tamari, and salt, and whisk until well combined. Add the noodles to the pot, toss to coat, and let them warm back up for a few minutes.
- Serve the noodles in bowls and top with crispy tofu, shiitake mushrooms, and bok choy. Garnish with sesame seeds and fresh cilantro.
Notes
* I used Suncore Foods’ Green Turmeric Powder in this recipe, for an added pop of color!
Nutrition
Calories: 952kcalCarbohydrates: 140gProtein: 10gFat: 38gSaturated Fat: 6gSodium: 2266mgPotassium: 411mgFiber: 6gSugar: 29gVitamin A: 7172IUVitamin C: 28mgCalcium: 168mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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