Low Sodium Coconut Curry Noodles

Indulge in the aromatic flavors of "Low Sodium Coconut Curry Noodles," a wholesome and vibrant dish that's both delicious and heart-healthy. This recipe brings together tender rice noodles and a creamy coconut milk-based curry infused with bold ingredients like red curry paste, turmeric, and fresh ginger. Colorful vegetables—red bell pepper, carrots, and snow peas—add a satisfying crunch, while a hint of lime juice brightens up each bite. With a low-sodium soy sauce and unsalted vegetable broth base, this dish ensures you can enjoy rich, savory flavors without compromising on your dietary needs. Ready in just 35 minutes, it's the perfect quick and easy dinner that doesn't skimp on nutrition or taste. Garnish with fresh cilantro for a final touch of freshness and serve hot for a comforting yet light meal!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 13.5 ounces Coconut milk
• 1 cup Unsalted vegetable broth
• 1 tablespoon Coconut oil
• 1 medium, finely chopped Yellow onion
• 4 cloves, minced Garlic
• 1 tablespoon, grated Fresh ginger
• 1 medium, thinly sliced Red bell pepper
• 1 medium, julienned Carrot
• 1 cup, trimmed Snow peas
• 1 tablespoon Low sodium soy sauce
• 2 tablespoons Red curry paste
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Ground black pepper
• 1 medium, juiced Lime
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Begin by soaking the rice noodles in hot water for about 8 minutes or according to the package instructions. Once softened, drain and set aside.

Step 2

In a large skillet or wok, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic and grated ginger to the skillet and cook for an additional 1 minute until fragrant.

Step 4

Stir in the red curry paste and turmeric powder, cooking for 1 minute to release the flavors.

Step 5

Pour in the unsalted vegetable broth and coconut milk, stirring to combine the flavors thoroughly. Let the mixture come to a gentle simmer.

Step 6

Add the sliced red bell pepper, julienned carrot, and snow peas to the skillet. Cook for about 5 minutes until the vegetables are tender but still crisp.

Step 7

Stir in the drained rice noodles, low sodium soy sauce, and ground black pepper, mixing everything together to ensure the noodles are well covered in the curry sauce.

Step 8

Remove the skillet from heat and stir in the fresh lime juice.

Step 9

Garnish with chopped cilantro and serve hot.

Nutrition Facts

Serving size	(1335.8g)

Amount per serving	% Daily Value*
Calories	721.7

Total Fat 16.6g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 1866.3mg	0%
Total Carbohydrate 133.4g	0%
Dietary Fiber 13.2g	0%
Total Sugars 43.9g
Protein 12.4g	0%

Vitamin D 0IU	0%
Calcium 195.7mg	0%
Iron 5.8mg	0%
Potassium 1450.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.4%

Protein: 6.8%

Carbs: 72.8%