Coconut Curry Bean Thread Noodles Recipes

COCONUT-CURRY BEAN THREAD NOODLES

Coconut-Curry Bean Thread Noodles image

Don't be daunted by the list of ingredients used here; it all comes together quickly, as the idea is to cook everything as briefly as possible. Enveloped in plenty of coconut milk, this dish of noodles and vegetables becomes quite luscious.

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 ounces bean thread (cellophane) noodles
1 tablespoon olive oil
3 garlic cloves, sliced
One 14-to 15-ounce can light coconut milk
One 15-ounce can baby corn
1 cup snow peas
1 medium zucchini, cut into eighths
lengthwise, then into 2-inch strips
1 medium red bell pepper, cut into narrow 2-inch strips
1 cup sliced mushrooms, optional
3 scallions, cut into 1-inch lengths
2 teaspoons good-quality curry powder
1/4 teaspoon Thai red curry paste, or more to taste, dissolved in a little hot water
Salt to taste

Steps:

Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente. Drain, rinse briefly with cool water, then use kitchen shears or a sharp knife to cut here and there into shorter lengths.
While the noodles are soaking, heat the oil in a stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
Add the remaining ingredients except salt; bring to a rapid simmer, then lower the heat and simmer gently for 3 minutes.
Add the cooked noodles and season with salt. Cover and let stand for 5 minutes, until the noodles have absorbed much of the coconut milk, then serve.
Prepare Sautéed Tofu (page 62) or simply serve with a platter of sliced Thai-flavored baked tofu. Complete the meal with Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
Calories: 220
Total Fat: 10g
Protein: 2g
Carbohydrates: 33g
Fiber: 4g
Sodium: 310mg

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