Go Back
–+ servings
a photo of Thai Red Curry Noodle Bowl

Thai Red Curry Noodle Bowl

This is such a comforting dish that combines the fresh flavours of a thai red curry with the deep umami miso notes to create a beautiful looking and incredibly tasty meal. We’ve fried off some oyster mushrooms for a topping, but you could replace with tofu, or veggies of choice!

Takes 15 minutes

Serves 2

Ingredients
 

Broth

  • 1 tbsp sesame oil
  • 2 cloves of garlic
  • ½ thumbsized piece of ginger
  • Bunch coriander
  • 1 red chilli
  • 2 tbsp thai red curry paste
  • 1 tbsp brown miso
  • 1 tbsp maple syrup
  • 1 litre veg stock
  • 1 lime
  • Salt and pepper to taste

Noodles

  • 250 g of noodles of choice we used ramen noodles
  • For the mushrooms:
  • 200 g oyster mushrooms
  • 2 tbsp olive oil
  • 2 tbsp of tamari
  • 1 tbsp of maple syrup
  • 1 tsp of vinegar of choice

Additional Toppings:

  • 1 carrot
  • 2 scallions or green onions
  • Bunch of radishes

To serve:

  • Peanut rayu
  • Pickled red onions

Instructions
 

Make your broth:

  • Peel and finely dice the ginger and garlic and finely chop the chilli. Finely dice the stalks of the fresh coriander
  • Heat a large saucepan on high heat, once hot add the sesame oil along with the prepared ginger, garlic, chilli and coriander stalks and fry to 2 mins.
  • Add in the thai red curry paste along with the miso, veg stock, maple srup, juice of ½ lime and bring to a gentle boil. Leave to simmer for 2-3 mins.
  • Taste and adjust the seasoning to your liking, it should be strong and spicy and super tasty.

Cook the noodles:

  • Add in the noodles to the broth and cook according to the pack instructions.

Cook your mushrooms

  • In a separate frying pan, put on high heat and once hot add the olive oil followed by the mushrooms, and fry for 3-4 mins on each side pressing down with a lid to encourage more browning and caramelisation. Mix together the dressing (the tamari, maple syrup and vinegar) Once golden brown, add the dressing, turn the heat to medium and cook on each side until the sauce has been absorbed. This should take approx 2 mins. Turn off the heat.

Prepare your toppings:

  • Prepare your veg to serve; cut the carrots into match sticks or grate them, finely slice the scallions and radishes and roughly chop the coriander.

Serve:

  • To serve, add some noodles to a bowl followed by enough broth to cover the noodles, decorate with some carrot, scallions, radish, some pickled red onions and a mushroom on top. Repeat with the rest of the servings.
Print Recipe