Curry Noodles with Broccoli Rabe and Purple Cabbage
Curry Noodles with Broccoli Rabe and Purple Cabbage
Photo: Liz Andrew/Styling: Erin McDowell

Spaghetti with marinara sauce? Yawn. In the same amount of time, you can spice up store-bought pasta with coconut milk, red curry paste and stir-fried veggies for a Thai-inspired main dish that’s way tastier than takeout. Best of all, it’s totally healthy (especially if you swap out the spaghetti for gluten-free rice noodles).

RELATED: Spaghetti with Avocado Sauce

4 servings


1 tablespoon extra-virgin olive oil

1½ bunches scallions, chopped

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

3 tablespoons red curry paste

1 cup coconut milk

¼ cup lime juice

2 tablespoons soy sauce

1 tablespoon fish sauce (optional)

1 tablespoon honey

12 ounces spaghetti (or rice noodles)

Stir-Fried Veggies

1 tablespoon extra-virgin olive oil

½ red onion, thinly sliced

3 cups chopped broccoli rabe

2 cups shredded purple cabbage

1 large carrot, peeled and shredded

Salt and freshly ground black pepper

Optional Toppings

½ bunch scallions, chopped

Chopped fresh cilantro, to taste

Sesame seeds, to taste

1. Make the Noodles: In a large pot, heat the olive oil over medium heat. Add the scallions, ginger and garlic. Sauté until fragrant, about 1 minute.

2. Add the curry paste and cook until it darkens slightly, 1 minute. Stir in the coconut milk, lime juice, soy sauce, fish sauce (if using) and honey. Bring the mixture to a simmer over medium-low heat. Continue to simmer while you cook the pasta.

3. Bring a large pot of salted water to a boil. Add the spaghetti to the pot and cook according to the package’s instructions. Drain well and reserve.

4. Make the Stir-Fried Veggies: In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the broccoli rabe and cabbage; sauté until tender, 4 to 5 minutes more. Stir in the shredded carrot and toss to combine. Season with salt and pepper.

5. Add the spaghetti and vegetables to the sauce and toss well to combine. Divide the noodles among four bowls and garnish with scallions, cilantro and sesame seeds. Serve immediately.


512 calories

18g fat

77g carbs

14g protein

8g sugars

Stir-Fried Veggies

62 calories

4g fat

7g carbs

2g protein

3g sugars

Optional Toppings

17 calories

1g fat

2g carbs

1g protein

0g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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