This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
They’re green, they’re mean… deliciously clean- aka these gluten-free, vegan Creamy Green Curry Noodle Bowls are da bomb and will quickly become your go-to weeknight dinner. They are loaded with some really amazing ingredients that will have you saying “mmmm!” with every bite.
I’m not entirely sure why I seem to excel at making noodle bowls- maybe because I love them so much. Growing up we never had asian-inspired meals unless it was the occassional Chinese take-out. And we certainly never had tofu, shiitake mushrooms, or bok choy either. You can imagine my excitement to include all of those things in one easy and creamy noodle bowl.
These noodle bowls come together so quickly too, which totally makes me love this recipe even more. Let’s take a closer peek, shall we?
So we have:
☆ pad thai rice noodles
☆ tamari grilled baby bok choy
☆ crispy tofu + shiitake mushrooms
☆ Suncore Foods® Organic Green Turmeric Powder that gets whisked into a green curry coconut milk sauce
☆ sesame seeds and fresh cilantro for garnishing
The creamy green curry sauce is made with just four ingredients, including Suncore Foods® new Organic Green Turmeric Powder! You may have had yellow turmeric, prized for its medicinal properties, this green turmeric comes from green turmeric roots which are grown in rare black soil. Like the yellow kind, it is packed with antioxidant, antibacterial, and anti-inflammatory properties. Green turmeric can also offer health benefits such as preventing constipation and indigestion and improving appetite.*
Altogether, this recipe takes about 30 minutes to make, but if you’d like to marinate your tofu and shiitake mushrooms (which I recommend), you’ll have to plan on doing that a bit earlier so the tofu and the mushrooms can really soak it up. I cubed my tofu and tossed them with the shiitake and marinade a few hours prior to making dinner. It takes about 5 minutes to do.
So head on over to Suncore Foods to order your Organic Green Turmeric Powder, print the recipe below, and don’t forget to tag me on Instagram or Facebook with your Creamy Green Curry Noodle Bowl creations!
*information from the Suncore Foods website
If you like noodle bowls, check out my other recipes:
MANGO CURRY NOODLE BOWLS
CURRIED SHIITAKE + KALE NOODLE BOWLS WITH PANKO CRUSTED TOFU
20-MINUTE SRIRACHA PEANUT PAD THAI
Tofu & Shiitake Marinade
- 1 block (16 oz) extra firm tofu, pressed and cubed
- 5 oz shiitake mushrooms
- 2 tbsp olive oil
- 2 tbsp arrowroot powder
- 2 tbsp tamari/liquid aminos
- 4 tbsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch salt + pepper
Creamy Green Curry Noodles
- 8 oz gluten-free rice pad thai noodles
- 1/4 cup green curry paste
- 1 can (13.6 oz) coconut milk
- 1/2 tbsp Suncore Foods Organic Green Turmeric Powder
- 1 tbsp tamari/liquid aminos
- 1/4 tsp salt
Grilled Baby Bok Choy
- 1 head baby bok choy
- 1-2 tbsp olive oil
- 1-2 tbsp tamari/liquid aminos
- sesame seeds
- fresh cilantro
- Start by marinating your tofu and shiitake mushrooms, at least an hour in advance by tossing all marinade ingredients together in a large bowl. Cover and refrigerate until ready to bake
- Preheat your oven to 485 degrees and spread your marinated tofu and shiitake on a parchment lined baking sheet. Bake for about 20-25 minutes until crispy
- *NOTE: you'll want to avoid getting any extra marinade on your baking sheet- you want just the tofu and shiitake mushrooms. Discard any leftover marinade
- Next, while that is baking, cook your pad thai noodles according to package directions with about 2 tbsp of olive oil (to prevent sticking)
- While those are boiling, heat a griddle pan (or skillet if you don't have one) over medium-low heat. Add 1-2 tbsp olive oil and add your washed bok choy to the pan. Sautee the bok choy tossing frequently until it starts to char and crisp up. Set aside
- Drain and rinse your noodles, then return the empty pot to the stove top. Over medium heat, add the green curry paste, coconut milk, tamari, salt, and green turmeric powder and whisk until well combined
- Add the noodles to the pot and toss to coat, let them warm for a few minutes
- Serve the noodles in bowls and top with crispy tofu, shiitake mushrooms, and bok choy. Garnish with sesame seeds and fresh cilantro