Coconut Curry Noodle Bowl (Hot or Cold)
Yield: 4 servings
 
Ingredients
  • 2 tsp toasted sesame oil (coconut oil or whatever oil you have will work)
  • ½ cup yellow curry (recipe below)
  • 1-3 cups broth*
  • 1¾ cups coconut milk (1 14oz can)
  • 8oz noodles**
Spicy Cucumber Salad
  • 1 english cucumber, halved lengthwise and sliced
  • 1 cup rainbow swiss chard stems and/or leaves, chopped
  • ¼ cup soy sauce
  • 2 tsp rice wine vinegar
  • 1-2 tsp red pepper flakes
Garnishes:
  • lime wedges
  • salty peanuts
Instructions
  1. First make the spicy cucumber salad: toss all of the ingredients together and let sit 20-30 minutes (if longer, put in the fridge but this is best eaten within 24 hours).
  2. Heat the oil in a large saute pan or pot (just something wider than it is tall). Add the curry paste and cook over med-low heat, stirring often until it caramelizes and darkens slightly, about 10 minutes.
  3. Add about 1 cup of the stock to the pan and scrape up all the browned bits stuck to the bottom.
  4. Stir in the coconut milk and follow the instructions below for whichever version you are making.
For the HOT version:
  1. Add the remaining 2 cups of stock and simmer for 15-20 minutes, stirring occasionally.
  2. Cook your noodles according to the package instructions and divide among four bowls.
  3. Ladle the hot coconut-curry broth over the noodles. Add the cucumber salad to the bowls or let people add themselves along with the garnishes.
For the COLD version:
  1. Bring to a simmer and cook, stirring occasionally for 20-30 minutes or until it has thickened enough to coat the back of a spoon.
  2. Cook your noodles according to the package instructions. Once cooked, coat the noodles in just enough oil to keep them from sticking together and divide among four bowls.
  3. Add the cucumber salad to the bowls or let people add themselves along with the garnishes.
  4. Divide the coconut-curry into 4 small dipping bowls and serve alongside the noodles.
Notes
*I highly recommend making the bonus broth along with the curry (otherwise use veg stock or water).
Use 1 cup if making the cold version and 3 cups is making the hot version.

**I left the choice of noodles up to you because you really can't go wrong. Wheat noodles (like ramen, udon, or soba) will add their own flavor and heartiness while rice noodles (like vermicelli or pad thai) will be more delicate in flavor and texture. (heck you can even use a pasta like spaghetti or linguini if that what you have handy!)
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/coconut-curry-noodle-bowl/