Thai-Inspired Chickpea Coconut Noodle Bowls
Ingredients
Coconut Noodle Bowls
8 oz (225g) rice noodles
1 tbsp olive oil
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup broccoli florets
1 can (15 oz / 425g) chickpeas, drained and rinsed
1 can (13.5 oz / 400ml) full-fat coconut milk
2 cups low-sodium vegetable broth
2 tbsp low-sodium soy sauce
1 tbsp fresh lime juice
1 tbsp honey
1 tbsp red curry paste
1/2 tsp ground turmeric
1/2 tsp red pepper flakes, optional
Salt to taste
Freshly cracked black pepper
Fresh Toppings
1/2 cup fresh cilantro, chopped
1/4 cup fresh Thai basil or regular basil
2 green onions, sliced
1/3 cup roasted peanuts, chopped
1/2 cup bean sprouts
Lime wedges
Fresh red chili, thinly sliced, optional
Coconut-Lime Finish
