Hoisin Cauliflower & Coconut Rice Noodles | This Savory Vegan
This Hoisin Cauliflower & Coconut Rice Noodles recipe is better than takeout! Coconut rice noodles are topped with crispy cauliflower & roasted brussels sprouts.
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FOR THE HOISIN CAULIFLOWER
▢2 tablespoons avocado oil or sub olive oil
▢2 tablespoons low sodium soy sauce
▢1 tablespoon hoisin sauce
▢1 tablespoon ketchup
▢1 teaspoon garlic powder
▢1 tablespoon ginger powder
▢1 head cauliflower cut in florets
FOR THE BRUSSELS SPROUTS
▢10 ounces brussels sprouts shredded
▢1 tablespoon sesame oil
▢1 tablespoon low sodium soy sauce
FOR THE RICE NOODLES
▢8 ounces vermicelli rice noodles
▢1 tablespoon sesame oil
▢1 small yellow onion diced
▢2 cloves garlic minced
▢1/2 cup coconut milk from a can
▢1 tablespoon low sodium soy sauce
FOR SERVING
▢black sesame seeds
▢green onions chopped
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Chickpea Coconut Curry Noodle Soup | This Savory Vegan
Cozy and comforting, this Chickpea Coconut Curry Noodle Soup has a red curry coconut broth and is filled with veggies, chickpeas & noodles!
#vegan #souprecipe #soup
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music by Dyalla Swain
Rice Noodles w/ Coconut Sauce Recipe (mee gati) หมี่กะทิ - Hot Thai Kitchen
I call this incredibly delicious and beautiful dish the creamy sister of pad thai. Mee gati shares many of the same ingredients as pad thai, but is truly unique in that it has a rich coconut gravy poured over the pink-tinted noodles! The thread-thin rice noodles are enriched by coconut milk and tinted an iconic pink colour by red bean curd.
And that gravy...my oh my...there's nothing quite like it—somehow its flavour is reminiscent of peanut sauce...but there are no peanuts in it!! That's right! The combination of tao jiew and coconut milk magically takes on the characteristics of peanuts after being simmered together, so if you're allergic to peanuts, but want to experience what peanut sauce tastes like, this is the dish to try.
Oh, did I mention there is no fish sauce in this dish? No fish sauce?!?! Had to happen eventually ;) Enjoy!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Coconut Curry Chicken Rice Noodle Bowl Recipe - Eat Simple Food
Recipe:
This coconut curry chicken rice noodle bowl recipe is fresh and light. This Thai inspired chicken noodle bowl pops with flavors of red curry, coconut milk, crispy sugar snap peas, fresh lime, cilantro, and fresh mung beans.
Popular Curry Pastes For Chicken Noodle Bowl Recipes
This coconut curry chicken rice noodle bowl has a little heat from the red curry paste that can be omitted or elevated by adding more to make it extra spicy.
Popular brands of curry paste are Maesri, Mae Ploy, and Thai Kitchen. Thai kitchen is usually available in most grocery stores, but it is my least favorite and also not super spicy.
But hands down, my favorite brand of curry is Maesri. It is available online but is more affordable at your local Asian store.
The great thing about these curry pastes is that they freeze well. Save any leftovers in a snack bag and label it with the date and what it is (it can look an awful lot like tomato paste if not labeled - yikes!).
Flatten the ziploc bag and freeze the red curry paste leftovers. Break off a frozen chunk the next time you need it.
Switch Up The Protein In Rice Noodle Bowls
The protein is interchangeable in this chicken rice noodle bowl recipe. Try chicken thighs instead of chicken breasts.
Seafood like shrimp or salmon are also delicious in rice noodle bowls.
Try thin sliced flank or skirt steak, although, please note, that the beef may darken the broth a little.
Vegetarians use extra veggies, Quorn, or tofu in noodle bowl recipes and substitute soy sauce for the fish sauce.
Substitutions For Curry Chicken Rice Noodle Bowl
Don't have or can't find all the ingredients for this chicken rice noodle bowl? Improvise! It's still gonna taste great.
Some people don't like cilantro. Instead, try using basil, mint, or even parsley.
Can't find mung beans? Skip it. Can't find lemongrass stalks? Use lemon zest instead.
Can't find thin rice noodles? Use angel hair pasta or vermicelli noodles. Rice noodles are gluten free, while angel hair and vermicelli are wheat flour based noodles.
If you want the soup / bowl thinner add more chicken broth. If the soup is to thin, add more of the other ingredients and/or use more full fat coconut milk instead of broth.
Serves 4
Ingredients
• 1 ¼ lb boneless skinless chicken breast, diced
• One (14 oz) cans of coconut milk
• 1 ½ Tbsp red curry paste
• 2 stalks lemon grass, sliced into 2 pieces
• 1 ½ Tbsp fish sauce, can also substitute soy sauce
• 2 tsp fresh ginger, grated
• 1 lime, lightly zested and juiced
• 4 cups chicken or vegetable broth
• 1 large carrot, peeled and grated
• 1 ½ cups (~3 oz) sugar snap peas, stem end and fibrous string removed
• 6 oz super thin rice noodles
• 2 oz mung bean sprouts - as garnish
• whole cilantro leaves - as garnish
• 2 green onions, sliced - as garnish
Instructions
• Add coconut milk to a large stockpot. Stir in the curry paste.
• When mixed add: lemon grass, fish sauce, ginger, lime juice and zest, and chicken broth.
• Bring to a boil, reduce heat, and simmer covered ~ 15 minutes. Taste the sauce and add more curry paste if you'd like it spicier and add salt to taste.
• Add the diced chicken breast and cook for ~ 3-4 minutes.
• Remove lemon grass and add sugar snap peas and grated carrots.
• Turn off the heat, uncover, add rice noodles and let sit ~ 5 minutes or until the noodles are soft.
• Place noodles (using tongs or a fork) in bowls and ladle in the broth.
• Top with mung beans, green onions, and cilantro.
• Add salt to taste. Happy Noodle Eating! Beckie