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Vegan Panang Curry Noodle Bowl

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x

Description

Pangang Curry isn’t a soup, or a stew, but a combination of the two. Filled with vegetables, noodles, and a light curry sauce, this dish has incredible flavors.


Scale

Ingredients

Vegetables:

  • 2 Broccoli Crowns stemmed and cut into bite sized florets
  • 1 medium, diced White Onion
  • 1 chopped in bite sized pieces Red Pepper
  • 1 cup Shredded Carrots
  • 1 can, drained Chickpeas

Curry Sauce:

  • 1 minced Shallot
  • 1 Tablespoon, ground Fresh Ginger
  • 2 cloves, minced Garlic
  • 2 cans Lite (Low Fat) Coconut Milk
  • 3/4 cup Organic Vegetable Broth
  • 2 teaspoons Coriander
  • 2 teaspoons Cumin
  • 2 Tablespoons Creamy Peanut Butter
  • 6 Tablespoons Red Curry Paste

Additional Ingredients: 

  • 1 package Wide Rice Noodles
  • 1 cut into wedges Lime
  • 2 Tablespoons Lime Juice
  • 1/4 cup chopped Cilantro

Instructions

Steaming Broccoli:

  • I like to steam my broccoli half way, so when I stir fry it. I do this because broccoli takes longer to cook than the other vegetables, and I like it cooked properly, so it isn’t too raw or too well done.
  • Using a steamer, steam the broccoli bite sized pieces for half the recommended time (5 minutes)
  • Rinse in cold water to stop cooking; set aside.

Preparing a Paste for  Curry Sauce:

  • In a small bowl, combine peanut butter and curry paste.
  • Add cumin and coriander.
  • Stir and set aside.

CURRY SAUCE

  • In a large skillet, with sides, on medium heat, saute garlic, ginger and shallots (about 5 minutes)
  • Add 1 can of  lite coconut milk.
  • Add the curry paste you made in a separate bowl
  • It will begin to slowly melt into the count milk.
  • Add 1/2 cup vegetable broth and stir.
  • When the paste is completely melted into the sauce, add the remaining can of lite coconut milk and vegetable broth.
  • When it begins to boil, reduce to simmer.
  • Add lime juice.
  • Stir

Cooking the Vegetables and Noodles:

  • The vegetables and noodles take exactly the same amount of time to prepare, so begin with the noodles.
  • Rice noodles don’t really cook on the stove. Instead, you boil water, add the noodles, and they cook off the stove in the water you boiled.
  • Bring a large pot of water to a boil.
  • Add 2 teaspoons salt.
  • When water is boiling, remove the pot from the stove and add the noodles.
  • Stir the noodles, so they don’t stick.
  • The noodles cook, on their own, in 10 minutes.
  • Stir occasionally.
  • When 10 minutes lapses, drain noodle and rinse with water to remove extra starch.
  • In a large pan or wok, heat the pan to medium high.
  • Cook onions first, until translucent.
  • Then add red peppers, steamed broccoli and carrots.
  • Add chickpeas
  • Stir fry on medium for 8 minutes, moving vegetables around in the pan.

*Note, if you don’t steam the broccoli before; you need to cook it first, longer, or it will not be cooked al dente.

Prepare the Bowl: 

  • Put the noodles in the bowl first.
  • Add Vegetables.
  • Then using a soup ladle, pour sauce over the top of the vegetables and noodles.
  • I used two ladles per bowl.
  • Add cilantro to the top, and a lime wedge.You can also serve with Sriracha.