Vegetable Curry Noodle Stew
Warming ginger, chili, and turmeric make this Malaysian-inspired dish a staple for chilly weather.
- 1 (8-oz) package udon noodles
- 2 Tablespoons coconut oil
- ½ cup very thinly sliced red onion
- 1 cup thinly sliced shitake mushrooms
- 1 Tablespoon fresh grated ginger
- 1 Tablespoon fresh grated turmeric
- 3-4 cloves garlic, minced
- 1 (13.6-oz) can coconut milk
- ¼ cup peanut butter
- 3-4 Tablespoons red curry paste
- ½ cup vegetable broth
- 1 cup carrots, sliced into matchsticks
- 1 cup bok choy stems, chopped finely
- 1 cup red pepper, thinly sliced
- 2 cups greens (bok choy leaves, spinach, etc.)
- ½ cup chopped fresh cilantro, for garnish
- Cook noodles according to package directions. Drain, rinse in cool water, and set aside.
- In a large skillet, heat coconut oil. Add onions and cook until just soft. Add mushrooms, ginger, turmeric, and garlic and cook for five more minutes, or until mushrooms soften.
- In a small bowl, whisk together red curry paste and peanut butter with a few Tablespoons coconut milk until smooth. Add curry mixture, remaining coconut milk, and vegetable broth into the skillet. Stir to blend.
- Add carrots, bok choy, and red pepper and bring to a low boil. Reduce heat, and cook until vegetables are soft, about five minutes. Add greens and stir to wilt.
- Divide noodles between 3 or 4 bowls. Ladle curry vegetable sauce over noodles until noodles are swimming in sauce. Garnish with cilantro and serve immediately.