Coconut Ginger Curry Noodle Bowl Sauce Recipes

COCONUT-GINGER CURRY NOODLE BOWL SAUCE

Coconut-Ginger Curry Noodle Bowl Sauce image

This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.

Provided by FLKeysJen

Categories Sauces

Time 20m

Yield 4 1 cup servings, 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons finely minced fresh ginger
2 tablespoons finely minced garlic
2 (14 ounce) cans coconut milk
1/2 cup shredded coconut (sweetened or unsweetened as desired)
1/4 cup soy sauce
1/4 cup apricot preserves
1 teaspoon hot chili sauce (they use Sriracha brand)
3/4 teaspoon salt
1/2 teaspoon ginger powder
1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
4 teaspoons cornstarch
1/2 cup water

Steps:

In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
Remove from heat and serve over the vegetables, noodles and protein of your choice.

Nutrition Facts : Calories 619.6, Fat 56.7, SaturatedFat 42.6, Sodium 1539.6, Carbohydrate 29.9, Fiber 1, Sugar 14.2, Protein 6.8

COCONUT CURRY NOODLE BOWL

Coconut curry noodle bowl image

This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family

Provided by Amanda Grant

Categories Dinner, Main course, Supper

Time 35m

Number Of Ingredients 17

Ingredients

1 tbsp vegetable oil
2 garlic cloves , crushed
½ red chilli , finely chopped (optional)
small piece ginger , grated
1 tbsp mild curry powder
1 tbsp soy sauce
1 tbsp sriracha (or another 1 tbsp soy sauce is you don't want the sauce hot)
400g can coconut milk
80g cashew nuts
1 tsp soy sauce
1 tsp maple syrup
1 tsp sesame oil
2 heads pak choi , halved
200g green beans , trimmed and halved
2 carrots , peeled into long ribbons
3 x 150g packs fresh udon noodles
large handful coriander , chopped, to serve

Steps:

Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.
Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.
While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.
Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.

Nutrition Facts : Calories 533 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium

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