Coconut Curry Noodle Bowl with Mushrooms & Bok Choy

Coconut Curry Noodle Bowl

with Mushrooms & Bok Choy

25 MIN
2 Servings
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This comforting noodle dish is packed with flavor from a trio of spicy yellow curry paste, savory worcestershire sauce, and our own blend of sautéed aromatics—the perfect match for the rich, creamy coconut milk in our broth.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Coconut Curry Noodle Bowl with Mushrooms & Bok Choy
Title
time-saving
tips & techniques
Fresh Wonton Noodles
Coconut Milk
Baby Bok Choy
Cremini Mushrooms
Lime
Soy Sauce
Vegetarian Worcestershire Sauce
How To: Hold a Chef's Knife
Yellow Curry Paste
Peanuts
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root end of the bok choy; thinly slice crosswise, separating the stems and leaves. Halve the lime crosswise. Roughly chop the peanuts.

Cook the vegetables:
2 Cook the vegetables:

In a separate medium pot (or a large, high-sided pan), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the sliced bok choy stems, sautéed aromatics, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy stems are slightly softened.

Make the broth:
3 Make the broth:

Add the worcestershire sauce (carefully, as the liquid may splatter), soy sauce, and coconut milk (shaking the can before opening). Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Stir in the sliced bok choy leaves and the juice of both lime halves. Taste, then season with salt and pepper if desired.

Cook the noodles & serve your dish:
4 Cook the noodles & serve your dish:

While the broth cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly. Serve the cooked noodles topped with the cooked vegetables and broth. Garnish with the chopped peanuts. Enjoy! 

Tips from Home Chefs

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Coconut Curry Noodle Bowl

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root end of the bok choy; thinly slice crosswise, separating the stems and leaves. Halve the lime crosswise. Roughly chop the peanuts.

2 Cook the vegetables:

In a separate medium pot (or a large, high-sided pan), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the sliced bok choy stems, sautéed aromatics, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy stems are slightly softened.

Cook the vegetables:
Make the broth:
3 Make the broth:

Add the worcestershire sauce (carefully, as the liquid may splatter), soy sauce, and coconut milk (shaking the can before opening). Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Stir in the sliced bok choy leaves and the juice of both lime halves. Taste, then season with salt and pepper if desired.

4 Cook the noodles & serve your dish:

While the broth cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly. Serve the cooked noodles topped with the cooked vegetables and broth. Garnish with the chopped peanuts. Enjoy! 

Cook the noodles & serve your dish:
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