Bangkok Curry Noodle Bowls Vegan & Gluten Free Recipe
Recipe By I Heart Vegetables
These bangkok curry noodle bowls are made with a spicy, creamy coconut milk sauce and plenty of veggies its the perfect way to use up the vegetables in your fridge. this recipe is vegan and gluten-free
4.3
16 Rating -
Rate
Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Bangkok Curry Noodle Bowls Vegan & Gluten Free Recipe
- 2 ounce Wide rice noodles
- 1/2 tablespoon Red curry paste
- 3/4 Garlic cloves, minced
- 3.50 ounce 1 can coconut milk
- 1/2 tablespoon Low sodium soy sauce or gluten free tamari
- 1/2 teaspoon Coconut sugar or brown sugar
- 1/2 cup Broccoli florets
- 1/4 cup Shredded carrots
- 1/4 cup Shredded cabbage
- 1/4 Bell pepper, julienned
Nutrition
value
value
709
calories per serving
44 g Fat12 g Protein63 g Carbs16 g FiberOther
Current Totals
- Fat44g
- Protein12g
- Carbs63g
- Fiber16g
MacroNutrients
- Carbs63g
- Protein12g
- Fiber16g
Fats
- Fat44g
Vitamins & Minerals
- Calcium145mg
- Iron4mg
- Vitamin A1197mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9126mcg
- Vitamin B12< 1mcg
- Vitamin C77mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium90mg
- Manganese3mg
- Phosphorus248mg
- Selenium11mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By I Heart Vegetables