Vegan Thai Curry Noodles (gluten free)
These Vegan Thai Curry Noodles are the perfect dinner for a busy weeknight! For this recipe you'll need rice noodles, Thai red coconut curry sauce, spinach, crispy lentils, pomegranate seeds, fresh herbs, and green onions. It comes together in under 15 minutes.
Order my cookbook: https://amzn.to/3KMQ9eB AVAILABLE NOW!
Instagram: @Kaylacappiello (90,000 followers)
Blog: Kaylacappiello.com
Sign up for my weekly meal prep email: https://kaylacappiello.substack.com/
Ingredients
- 111 Rice Noodles, package gluten free
- 111 Coconut, jar Thai red curry sauce dairy free, gluten free
- 1 cup1 cup1 cup Baby Spinach, fresh chopped
- Crispy LentilsCrispy Lentils
- 2 Tbsp2 Tbsp2 Tbsp Pomegranate, seeds for topping
- 2 Tbsp2 Tbsp2 Tbsp Fresh Herbs, basil and/or mint for topping
- 2 Tbsp2 Tbsp2 Tbsp Onion, Green for topping
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook the noodles according to package instructions.Set aside.
- In a large pan, heat the Thai red coconut curry sauce over medium heat with the fresh spinach. Simmer for 5 minutes.
- Gently fold in the cooked rice noodles.
- Top with pomegranate seeds, fresh herbs, and green onions.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free GAPS Gluten Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Side Dishes Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 175 |
Fat: | 5 g |
Carbohydrates: | 29 g |
Protein: | 5 g |
Cholesterol: | 0 g |
Sodium: | 34 mg |
Fiber: | 5 g |
Sugars: | 0 g |
Calculated per serving. |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.