Gluten Free Noodle Bowl Magic
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Well it's not quite fall yet, but last week in Denver there were a few really chilly days so a warm noodle soup was just what the doctor ordered! We did what I like to call "pantry" week. Basically we go look and see what stock items are already in our pantry and freezer and try to build a bunch of meals around them to use up what we have. Then when we go to the store we just need fresh produce and a few dairy items. It's a great way to get creative, save a little on the grocery budget and try some new recipes! This meal was a product of our most recent panty week.
Gluten Free Noodle Bowl Magic
It's filling, is PACKED with tons of veggies, good proteins and healthy fats. It's kinda the perfect meal!
INGREDIENTS :
- 1 can full fat coconut milk
- 4 cups water
- 1 red bell pepper
- 1 bunch green onion
- 1 cup frozen peas
- 1 cup frozen corn
- 1 bunch cilantro
- 2 TBSP fish sauce (optional)
- Red curry paste
- 2 carrots (shredded or diced)
- Rice Ramen (I buy the lotus foods brand)
- Sriracha or other hot sauce
- 2 cups shredded chicken ( I used a rotisserie chicken)
- Jalapeños, bean sprouts, limes and crushed peanuts for toppings
TO ASSEMBLE:
- Sautee up red pepper, carrots, peas and corn and 1/2 of the diced green onion in a little coconut oil or olive oil over medium heat for 2 minutes
- Add 2 TBSP red curry paste and cook another minute
- Stir in full can of coconut milk, fish sauce, Sriracha and water and bring to a boil
- Stir in shredded chicken, 1 TBSP lime juice and cilantro
- Before serving, add in the rice ramen and cook for an additional 4 minutes (it cooks FAST!)
- Ladle into bowls and top with jalapeños, bean sprouts, lime and peanuts
