Erewhon Creamy Coconut Curry Noodles with Adaptogenic Mushrooms
ErewhonErewhon Creamy Coconut Curry Noodles with Adaptogenic Mushrooms
Ingredients
For the Curry Sauce
- 2 tablespoons organic extra virgin olive oil
- 1 organic yellow onion, medium, finely diced
- 3 cloves organic garlic, minced
- 1 tablespoon organic ginger, freshly grated
- 3 tablespoons organic red curry paste, high-quality, vegan
- 13.5 fluid ounces organic full-fat coconut milk, 1 can, unsweetened
- 1 1/2 cups organic vegetable broth, low sodium
- 1 tablespoon organic maple syrup, pure, Grade A
- 1 tablespoon organic tamari, or coconut aminos
- 1 tablespoon fresh lime juice
- 1/2 teaspoon pink Himalayan sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Noodles and Vegetables
- 8 ounces organic brown rice noodles, or other gluten-free noodles
- 4 ounces organic shiitake mushrooms, sliced, stems removed
- 4 ounces organic cremini mushrooms, sliced
- 5 ounces organic spinach, fresh
- 1 organic red bell pepper, thinly sliced
- 1 teaspoon organic lion's mane mushroom powder, optional, for cognitive support
- 1/2 teaspoon organic reishi mushroom powder, optional, for immune support
For Garnish
- 1/4 cup organic fresh cilantro, chopped
- 2 organic green onions, thinly sliced
- 4 organic lime wedges
- 1 tablespoon organic toasted sesame seeds
Instructions
- 1
Prepare the noodles according to package directions. Typically, this involves boiling water, adding noodles, cooking until al dente, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 2
In a large pot or Dutch oven, heat the organic extra virgin olive oil over medium heat. Add the diced organic yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced organic garlic and freshly grated organic ginger to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the organic red curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor.
⏱️ 2 min
- 5
Pour in the organic full-fat coconut milk and organic vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the organic maple syrup, organic tamari (or coconut aminos), pink Himalayan sea salt, and freshly ground black pepper. If using, whisk in the organic lion's mane mushroom powder and organic reishi mushroom powder until fully dissolved. Simmer gently for 5 minutes to allow the flavors to meld.
⏱️ 7 min
- 6
Add the sliced organic shiitake and cremini mushrooms, and the thinly sliced organic red bell pepper to the curry sauce. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 7
Stir in the fresh organic spinach until it wilts, which should only take 1-2 minutes. Remove the pot from the heat.
⏱️ 2 min
- 8
Add the cooked and drained organic brown rice noodles to the pot with the curry sauce and vegetables. Toss gently to combine, ensuring the noodles are fully coated in the creamy sauce.
⏱️ 3 min
- 9
Stir in the fresh lime juice. Taste and adjust seasonings as needed, adding more salt, pepper, or maple syrup to balance the flavors.
⏱️ 1 min
- 10
Divide the Creamy Coconut Curry Noodles among serving bowls. Garnish generously with chopped organic fresh cilantro, thinly sliced organic green onions, and organic toasted sesame seeds. Serve immediately with organic lime wedges on the side for an extra burst of freshness.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Creamy Coconut Curry Noodles with Adaptogenic Mushrooms
Ingredients
For the Curry Sauce
- 2 tablespoons organic extra virgin olive oil
- 1 organic yellow onion, medium, finely diced
- 3 cloves organic garlic, minced
- 1 tablespoon organic ginger, freshly grated
- 3 tablespoons organic red curry paste, high-quality, vegan
- 13.5 fluid ounces organic full-fat coconut milk, 1 can, unsweetened
- 1 1/2 cups organic vegetable broth, low sodium
- 1 tablespoon organic maple syrup, pure, Grade A
- 1 tablespoon organic tamari, or coconut aminos
- 1 tablespoon fresh lime juice
- 1/2 teaspoon pink Himalayan sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Noodles and Vegetables
- 8 ounces organic brown rice noodles, or other gluten-free noodles
- 4 ounces organic shiitake mushrooms, sliced, stems removed
- 4 ounces organic cremini mushrooms, sliced
- 5 ounces organic spinach, fresh
- 1 organic red bell pepper, thinly sliced
- 1 teaspoon organic lion's mane mushroom powder, optional, for cognitive support
- 1/2 teaspoon organic reishi mushroom powder, optional, for immune support
For Garnish
- 1/4 cup organic fresh cilantro, chopped
- 2 organic green onions, thinly sliced
- 4 organic lime wedges
- 1 tablespoon organic toasted sesame seeds
Instructions
- 1
Prepare the noodles according to package directions. Typically, this involves boiling water, adding noodles, cooking until al dente, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min - 2
In a large pot or Dutch oven, heat the organic extra virgin olive oil over medium heat. Add the diced organic yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced organic garlic and freshly grated organic ginger to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the organic red curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor.
⏱️ 2 min - 5
Pour in the organic full-fat coconut milk and organic vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the organic maple syrup, organic tamari (or coconut aminos), pink Himalayan sea salt, and freshly ground black pepper. If using, whisk in the organic lion's mane mushroom powder and organic reishi mushroom powder until fully dissolved. Simmer gently for 5 minutes to allow the flavors to meld.
⏱️ 7 min - 6
Add the sliced organic shiitake and cremini mushrooms, and the thinly sliced organic red bell pepper to the curry sauce. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 7
Stir in the fresh organic spinach until it wilts, which should only take 1-2 minutes. Remove the pot from the heat.
⏱️ 2 min - 8
Add the cooked and drained organic brown rice noodles to the pot with the curry sauce and vegetables. Toss gently to combine, ensuring the noodles are fully coated in the creamy sauce.
⏱️ 3 min - 9
Stir in the fresh lime juice. Taste and adjust seasonings as needed, adding more salt, pepper, or maple syrup to balance the flavors.
⏱️ 1 min - 10
Divide the Creamy Coconut Curry Noodles among serving bowls. Garnish generously with chopped organic fresh cilantro, thinly sliced organic green onions, and organic toasted sesame seeds. Serve immediately with organic lime wedges on the side for an extra burst of freshness.
⏱️ 5 min