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Spring Vegetable Coconut Noodle Bowl
Dive into a bowl of freshness with this vibrant blend of spring vegetables and creamy coconut-infused noodles!
Ingredients:
– 8 oz rice noodles
– 1 can (13.5 oz) coconut milk
– 1 cup vegetable broth
– 1 cup sugar snap peas, trimmed
– 1 small zucchini, julienned
– 1 carrot, peeled and thinly sliced
– 1 red bell pepper, thinly sliced
– 1/4 cup soy sauce
– 2 tbsp lime juice
– 1 tbsp brown sugar
– 1 tsp ginger, grated
– Salt and pepper to taste
– Fresh cilantro and lime wedges for garnish
Directions:
1. Cook rice noodles according to package instructions, then drain and set aside.
2. In a large pot, combine coconut milk and vegetable broth. Bring to a simmer over medium heat.
3. Add sugar snap peas, zucchini, carrot, and bell pepper to the pot. Cook for 5-7 minutes until vegetables are tender-crisp.
4. Stir in soy sauce, lime juice, brown sugar, ginger, salt, and pepper. Simmer for another 2-3 minutes.
5. Add the cooked rice noodles to the pot, tossing to coat in the coconut vegetable mixture.
6. Serve the noodle bowl hot, garnished with fresh cilantro and lime wedges.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Store in an airtight container in the refrigerator for up to 2 days.