Gluten-free Curry Noodles
Servings: 6
Calories: 143kcal
Ingredients
- 2 teaspoons avocado or vegetable oil
- 1 teaspoon sesame oil
- 6 cloves garlic , minced
- 1 tablespoon minced fresh ginger
- 8 ounces sliced mushrooms
- 1 cup shredded carrots
- 1 cup sugar snap peas , cut in half diagonally
- Kosher or fine sea salt
- Freshly ground black pepper
- 3 tablespoons gluten-free Thai red curry paste
- 6 cups vegetable broth
- 1 (14-ounce) can full fat coconut milk
- 6 blocks GloryLand Buckwheat Noodles (1 ½ packages)
- Juice of 1 lime
For serving:
- ½ cup chopped roasted and salted peanuts
- ½ cup cilantro
- Lime wedges
Instructions
- Heat the oils in a large skillet or Dutch oven over medium heat. Add the garlic and ginger and cook for 1 minute, stirring. Add the mushrooms, carrots, and peas with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally for 3 – 4 minutes.
- Add the curry paste and cook, stirring for 1 minute. Add the broth and coconut milk. Raise the heat to medium-high and bring to a simmer. Add the noodles and cook for about 5 minutes or until the noodles are tender. Stir in the lime juice. Season to taste with salt and pepper.
- Serve garnished with peanuts, cilantro, and lime wedges.
Nutrition
Calories: 143kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 1012mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5519IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 1mg