Spicy Thai Steak Coconut Curry Noodle Bowls

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The perfect meal in a bowl! Creamy coconut-curry noodles are topped with carrots, cabbage, and thinly sliced steak. Start to finish, you can be enjoying this dish in 30 minutes!

I am a noodle addict! When I menu plan, the noodle based dishes are always the ones I'm most drawn to (unfortunately!). Who doesn't love a carb based meal? Noodles don't always have to be used in Italian based meals; they are also delicious in Thai dishes! This noodle bowl is not at all authentic, but it sure is tasty!

The noodles are coated with a gorgeous curry-coconut sauce (that I could eat just on it's own!) but then you throw in some matchstick carrots, crunchy cabbage, and thinly sliced steak. Have some spare veggies sitting around the produce drawer? Throw them in too! Cut them into bite size pieces and stir fry alongside the carrots until your desired doneness.

Spicy Thai Coconut Curry Noodle Bowls

For the sauce:

1 tablespoon oil

1 shallot, thinly sliced

1 tablespoon grated or minced fresh ginger

2 tablespoons green curry paste

1 (14 ounce) can light coconut milk

3 tablespoons sugar

1 tablespoon chili garlic sauce

2 tablespoons fish sauce

2 tablespoons soy sauce

For the bowls:

8 ounce package lo mein noodles

1 tablespoon oil

3/4 lb sirloin steak, thinly sliced into 3 inch pieces

1 carrot, cut into matchsticks

10 ounce bag thinly sliced cabbage (cole slaw mix)

2 green onions, thinly sliced

First, soak the noodles in a bowl of hot water for 25 minutes. Drain and rinse.

While the noodles soak, heat the oil in a large Dutch oven over medium heat. Add the shallots and ginger and cook, stirring often, for 3 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk, sugar, chili garlic sauce, fish sauce, and soy sauce. Simmer 15 minutes - it should thicken a bit.

While the sauce simmers, heat 1 tablespoon oil in a wok over high heat. Add the steak and cook on each side about 1 minute. Remove and set aside. Add the carrots and cook about 2 minutes. Add the drained noodles to the carrots and stir fry about a minute. 

Add the noodles/carrots to the Dutch oven and, using tongs, gently mix util the noodles are coated well. Add the steak and allow to heat through. 

Top each bowl with a scoop of cabbage and green onions. 

Source: sauce recipe adapted from Pinch of Yum