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Coconut Curry Noodle Bowl
with Mushrooms & Bok Choy
25 MIN
2 Servings
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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NutritionPER SERVING
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Calories660 Cals (est.)
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fresh
ingredients
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tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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