Bangkok Coconut Curry Noodle Bowl
Creamy coconut curry sauce clinging to brown rice noodles with bright green asparagus nuggets and crunchy broccoli bites and carrot shreds and basil ribbons and a little pop of purple cabbage, because we’re all about eating the rainbow around here.
Noodles: Soak the noodles in a bowl of cold water. Start this right away - they need at least 20 minutes or so of soaking. When they're soft, drain and rinse.
Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients - it should thicken slightly. If you're adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky).