Vegan Thai Curry Noodles (gluten free)

These Vegan Thai Curry Noodles are the perfect dinner for a busy weeknigh! For this recipe you'll need rice noodles, Thai red coconut curry sauce, spinach, crispy lentils, pomegranate seeds, fresh herbs, and green onions. It comes together in under 15 minutes.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, lunch

Cuisine American, asian, thai

Servings servings

Calories 444 kcal

Ingredients

1 package rice noodles gluten free
1 jar Thai red coconut curry sauce dairy free, gluten free
1 cup fresh baby spinach chopped
2 tbsp Crispy Lentils
2 tbsp pomegranate seeds for topping
2 tbsp herbs basil, and/or mint for topping
2 tbsp Green onions for topping

Instructions

Cook the noodles according to package instructions.Set aside.
In a large pan, heat the Thai red coconut curry sauce over medium heat with the fresh spinach. Simmer for 5 minutes.
Gently fold in the cooked rice noodles.
Top with pomegranate seeds, fresh herbs, and green onions.

Nutrition

Calories: 444kcalCarbohydrates: 100gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 219mgPotassium: 221mgFiber: 4gSugar: 3gVitamin A: 1652IUVitamin C: 7mgCalcium: 48mgIron: 2mg

Keyword easy gluten free breakfast, thai curry, vegan dinner, vegan noodles, vegan recipe

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