Protein-Packed Coconut Curry Noodle Bowls


Eat the rainbow with this dish that’s a feast for the eyes as much as your tummy. Our protein-packed noodles with in-season veggies, ginger, coconut and spicy curry, are the perfect gluten-free way to turn up the heat on your ho-hum dinners. Bursting with veggies and packed with 25g of protein and 12g of fiber per 3.5oz serving of pasta, it screams flavor without lacking nutrition.


For the Coconut Curry Sauce:

  • 1 tablespoon coconut oil
  • 2 shallots
  • 1 tablespoon minced ginger
  • 2 tablespoons red curry paste
  • 1 14–ounce can coconut milk
  • 3 tablespoons coconut sugar
  • 1 tablespoon hot chili paste
  • 2 tablespoons fish sauce
  • 2 tablespoons Bragg® Liquid Aminos, or gluten-free soy sauce

For the Bowls:

  • 1 box Ancient Harvest Protein Green Lentil Spaghetti
  • 1 tablespoon coconut oil
  • ½ onion, chopped
  • 1 cup broccoli florets, chopped
  • 1 cup carrots, shredded
  • 1 cup asparagus, chopped
  • 1 cup red cabbage, shredded
  • Garnish: sesame seeds, lime wedges, fresh basil



  1. Prepare spaghetti noodles according to package instructions, cooking to al dente.
  2. For the sauce – add coconut oil to a large saucepan over medium heat and add shallots and ginger, stir-frying for 3 to 5 minutes. Add the curry paste and stir-fry for 1 minute. Add the coconut milk, coconut sugar, chili paste, fish sauce and soy sauce. Simmer for 15 minutes. The mixture will thicken slightly. Adjust consistency with vegetable broth if desired. 
  3. For the vegetables – set a large skillet over medium heat and melt the coconut oil. Add the onion, cooking until translucent, about 5 minutes. Increase heat to medium-high and add carrots, broccoli, and asparagus. Stir-fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss to combined. Drizzle with curry sauce and toss again to combine. Remove from heat and divide into serving bowls with cabbage, sesame seeds and a lime wedge. Top with fresh basil, if desired.