Now that summer is officially over, it’s my favorite time of year to create comforting dishes that keep me warm as the weather cools down. One of my go-to Fall dishes is curry! Who doesn’t love a good curry? The flavors never fail to satisfy my cravings and it’s so easy to make curry noodle bowls vegan.
Although most traditional curries incorporate coconut milk, I tried replacing it with something different and still got a rich, creamy result for my curry noodle bowls. I teamed up with Bolthouse Farms and created this recipe using their new Plant Protein Milk. I’ve been using it in my coffee, smoothies and chia puddings so I was super excited to try using it in a savory dish. It’s creamier than most non-dairy milks, which tend to be on the watery side.
Bolthouse Farms® Plant Protein Milk serves as the perfect creamy replacement for coconut milk in curry noodle bowls. Not to mention the milk is made with 10g of pea protein per cup. It’s great for anyone with common allergies to dairy, nuts or soy or intolerances like gluten and lactose. I love pairing this curry sauce with rice noodles and a variety of my favorite veggies. It also works really well with either rice or quinoa.
Enjoy a bowl of curry noodles for yourself or feel free to share with a friend. You can store this dish for a few days in your fridge and pack it up for a delicious lunch. Either way, know that you can always add your favorite veggies or whatever you have in your fridge to the dish. The sauce pairs well with almost anything. Enjoy!
- Curry Sauce
- 1 cup Bolthouse Farms Unsweetened Plant Protein Milk
- 2 shallots
- 2 tbsp red curry paste
- 2 tbsp coconut sugar
- 1 tbsp coconut aminos
- 1 tbsp fresh ginger, minced
- 1 tablespoon hot chili paste
- 1-2 tsp vegetable oil
- 1 tsp cinnamon
- Noodle Bowl
- 1 package rice noodles
- Half an onion, chopped
- 1 cup edamame, shelled
- 1 bunch asparagus, chopped
- 1 half kabocha squash (or 2 potatoes), cubed
- ¼ cup peanuts, crushed
- 1-2 tbsp sesame oil
- For Serving + Toppings
- 1 cup shredded purple cabbage
- Sesame seeds for topping
- Limes for serving
- Hand full of fresh basil for serving
- Soak the noodles in a bowl of cold water.
- Heat oil in a large pan and add shallots and ginger, stir fry for 3-5 minutes. Add the curry paste, stir fry for 1 minute. Add remaining ingredients and simmer for 10-15 minutes.
- In a large skillet, heat the oil over high heat. Add all of the ingredients for the noodle bowl, except for the noodles. In a large skillet over medium-low heat, warm the oil with the red pepper flakes. Cover and cook until the squash is tender, stirring occasionally, about 6-10 minutes. Drain the noodles and add them to the skillet, toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.
