Food in a Bowl is taking over healthy recipes. Easy to through together, healthy with soothing and exquisite Asian flavors, The Bangkok Bowl packed with veggies and brown rice is all the rage! With Vegetarian, Vegan and Gluten Free options too, this is is a dish that keeps on giving. Here’s the recipe!

INGREDIENTS
For the Coconut Curry sauce:
1 tablespoon oil
2 shallots
1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
2 tablespoons red curry paste
1 14-ounce can regular coconut milk
1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
3 tablespoons sugar
1 tablespoon hot chili paste (sambal oelek)
2 tablespoons fish sauce
2 tablespoons soy sauce

For the bowls:
4 ounces rice noodles
1 tablespoon oil
Half an onion, chopped
1 cup chopped broccoli florets
1 cup shredded carrots
1 cup chopped asparagus
1 cup shredded purple cabbage
Sesame seeds for topping
Limes for serving
A handful of fresh basil for serving

INSTRUCTIONS
Noodles: Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.

Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir-fry for 3-5 minutes. Add the curry paste; stir-fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.

Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir-fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

NUTRITIONAL FACTS:
Serves 4
Calories Per Serving: 293

% DAILY VALUE
15% Total Fat 9.7g 0%
Cholesterol 0mg 51%
Sodium 1234.9mg 16%
Total Carbohydrate 47.7g
Sugars 18.5g 8%
Protein 4.1g 28%
Vitamin A 421.8µg 58%
Vitamin C 34.7mg