Ingredients with Measurements:
- 1 package of Mixian noodles (10 oz)
- 1 can of coconut milk (14 oz)
- 1 tablespoon of red curry paste
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 cup of vegetable broth
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup of sliced mushrooms
- 1 cup of baby spinach leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Cook the Mixian noodles according to the package instructions. Drain and set aside.
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the red curry paste and stir for 1 minute.
5. Add the sliced red bell pepper, yellow onion, and mushrooms. Sauté for 5-7 minutes until the vegetables are tender.
6. Add the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well and bring to a simmer.
7. Add the baby spinach leaves and stir until wilted.
8. Season with salt and pepper to taste.
9. Add the cooked Mixian noodles to the skillet and toss to coat with the coconut curry sauce.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 43g
Protein: 8g
Sodium: 600mg
Fiber: 4g
Sugar: 8g
Substitutions for ingredients:
- Mixian noodles can be substituted with rice noodles or udon noodles.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Red bell pepper, yellow onion, and mushrooms can be substituted with any vegetables of your choice.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped cilantro or basil for extra flavor.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Make sure to sauté the garlic and ginger before adding the curry paste to release their flavors.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Adjust the amount of red curry paste to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped cilantro or basil.
Garnishes:
Chopped cilantro or basil
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice or garlic bread.
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth to thin it out.
- If the sauce is too thin, simmer for a few more minutes to reduce it.
Food safety advice:
Make sure to cook the vegetables and noodles thoroughly to avoid any foodborne illnesses.
Food history:
Mixian noodles are a type of rice noodle that originated from Yunnan, China. They are made from rice flour and water and have a chewy texture.
Flavor profiles:
This dish has a creamy and spicy flavor with a hint of sweetness from the coconut milk and brown sugar.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Thai