Ingredients with Measurements:
- 8 oz. Cao Lau noodles
- 1 can of coconut milk (13.5 oz.)
- 2 tbsp. of red curry paste
- 1 tbsp. of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 cup of sliced mushrooms
- 1 cup of bean sprouts
- 1 lime, cut into wedges
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for cooking curry
Step-by-step instructions:
1. Cook Cao Lau noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat vegetable oil over medium heat.
3. Add chopped onion and minced garlic. Cook until onion is translucent.
4. Add red curry paste and stir until fragrant.
5. Pour in the can of coconut milk and stir until well combined.
6. Add sliced red bell pepper and mushrooms. Cook until vegetables are tender.
7. Add cooked Cao Lau noodles and bean sprouts. Stir until noodles are coated with curry sauce.
8. Season with salt and pepper to taste.
9. Serve hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 352
- Fat: 23g
- Carbohydrates: 31g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
- Mushrooms can be substituted with any other vegetables of your choice.
Variations:
- Add cooked chicken, shrimp, or tofu for added protein.
- Add chopped cilantro or basil for added flavor.
Tips and tricks:
- Use a non-stick skillet or wok to prevent noodles from sticking.
- Rinse cooked noodles with cold water to prevent them from becoming too soft.
- Adjust the amount of curry paste to your liking for spiciness.
Storage instructions:
- Store leftover Coconut Curry Cao Lau in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover Coconut Curry Cao Lau in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve Coconut Curry Cao Lau in individual bowls.
- Garnish with lime wedges and chopped cilantro or basil.
Pairings:
- Serve with a side of steamed rice or naan bread.
Suggested side dishes:
- Thai cucumber salad
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the curry sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the noodles are too soft, rinse them with cold water to firm them up.
Food safety advice:
- Make sure to cook the noodles and vegetables thoroughly to prevent foodborne illness.
Food history:
- Cao Lau is a Vietnamese noodle dish that originated in the city of Hoi An.
Flavor profiles:
- Coconut milk adds a creamy and sweet flavor to the spicy curry sauce.
Serving suggestions:
- Serve Coconut Curry Cao Lau as a main dish for lunch or dinner.
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Region: Vietnamese