Soy-Free Coconut Curry Noodles

Dive into a comforting bowl of Soy-Free Coconut Curry Noodles, a vibrant and allergen-friendly twist on a classic favorite. This recipe combines tender rice noodles with a creamy coconut milk and red curry paste base, delivering a rich and aromatic sauce without soy. Freshly spiralized zucchini and carrots, along with crisp red bell pepper, add layers of texture and color, while fragrant garlic, ginger, and lime juice infuse the dish with bright, zesty notes. Ready in just 35 minutes, this dish is perfect for busy weeknights yet special enough to impress guests. Finished with a sprinkle of fresh cilantro and optional crunchy peanuts, these luscious noodles are a satisfying gluten-free and plant-based meal that’s both wholesome and indulgent.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Red curry paste
• 1 15-ounce can Coconut milk
• 2 cups Vegetable broth
• 1 large Red bell pepper, sliced
• 1 medium Zucchini, spiralized or julienned
• 2 medium Carrots, spiralized or julienned
• 2 tablespoons Lime juice
• 0.5 cup Fresh cilantro, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Chopped peanuts (optional, for garnish)

Directions

Step 1

Prepare the rice noodles according to the package instructions. Drain and set aside.

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the red curry paste and mix everything well, cooking for about 2 minutes.

Step 5

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.

Step 6

Add the sliced red bell pepper, spiralized zucchini, and carrots to the skillet. Stir and let them cook for about 5 minutes until just tender.

Step 7

Add the cooked rice noodles to the skillet, tossing gently to combine with the sauce and vegetables.

Step 8

Season with lime juice, salt, and black pepper. Adjust the seasoning to taste.

Step 9

Garnish with chopped fresh cilantro and optional chopped peanuts before serving.

Step 10

Serve hot, enjoying the aromatic flavors of soy-free coconut curry noodles.

Nutrition Facts

Serving size	(1984.8g)

Amount per serving	% Daily Value*
Calories	1304.6

Total Fat 55.6g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 5137.6mg	0%
Total Carbohydrate 183.9g	0%
Dietary Fiber 27.1g	0%
Total Sugars 62.9g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 336.6mg	0%
Iron 9.5mg	0%
Potassium 3427.7mg	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: 36.6%

Protein: 9.6%

Carbs: 53.8%