If you're like me, you're always on the lookout for a quick and easy weeknight meal that packs a flavor (and nutrient) punch without requiring a lot of work or obscure ingredients. Enter this Shrimp Curry Noodle Bowl.
Loaded with veggies you've probably already got in your refrigerator and shrimp that's probably been sitting in your freezer, this dish comes together in under 20 minutes and works well as leftovers for lunch the next day (just store the noodles and curry separately for best results).
Easy Shrimp Curry Noodle Bowl
(Makes 4 servings)
1 8-ounce package rice noodles (I like the medium noodles used in pad thai, but you could use whatever rice noodle you prefer)
1 bunch scallions, white parts sliced thin, green parts cut into 1/2-inch pieces
1 medium carrot, peeled and sliced into 1/8-inch rounds
1 red bell pepper, cored and cut into 1/4-inch slices
1 medium yellow onion, cut into 1/4-inch slices
1 tablespoon coconut oil
1 1-inch piece fresh ginger, peeled and finely chopped