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Vegetarian Red Curry Noodle Bowls


  • 4 to 8 eggs, soft or hard boiled
  • 8 ounces vermicelli rice noodles, cooked
  • 2 medium crowns broccoli, steamed
  • 2 tablespoons olive oil
  • 1 large sweet potato, chopped into ½-inch cubes
  • 1 large red bell pepper, cored and cut into match sticks
  • 1 (7-ounce) packet Saffron Road Thai Red Curry Simmer Sauce
  • ½ cup full-fat canned coconut milk


  1. Place eggs in a pot filled with water and heat covered over high. Bring to a full boil, reduce the heat slightly, and continue cooking until eggs reach desired doneness, 3 minutes for soft boiled, 12 to 15 minutes for hard boiled. Once cooked, transfer eggs to an ice bath and allow them to chill until ready to serve.
  2. Cook the rice noodles according to package instructions.
  3. While rice noodles are cooking, cook the vegetables. Steam the broccoli in a steamer until it has reached desired doneness, about 5 to 8 minutes. Add the olive oil to a medium-sized skillet along with the chopped sweet potato and heat to medium-high. Cook, stirring occasionally, until sweet potato is soft but still al dente, about 10 minutes. Add the bell pepper and continue cooking just until bell pepper begins to soften, about 3 minutes.
  4. Heat the red curry simmer sauce and coconut milk in a small saucepan and bring to a simmer. Stir well and continue to heat until sauce is very hot.
  5. Prepare the noodle bowls by adding desired amount noodles and veggies to 4 separate bowls. Peel the eggs and add to bowls. Serve with desired amount of red curry sauce and enjoy!
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