Thai Red Curry Black Bean Noodles

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is Food Blogger Love!

Hope everyone’s been doing well! I finished my first week of night shift today and have essentially turned nocturnal for the time being (because why not).

It’s been harder to find time to blog lately, what with working nights, pending presentations, graduation festivities, weekend hiking trips (:D..), notes to write, etc. Tis a good thing my best friend and I recently started doing online cooking dates! (You can check out all the other stuff we’ve made together here!) I bring to you…these Thai Red Curry Black Bean Noodles from the west coast!

(…and now I’m officially hungry again.)

The black bean noodles are from a brand my best friend/swolemate discovered called Explore Cuisine! (P.S. No, this isn’t a sponsored post, but if they’d like to sponsor me, I’d be all for it! :P )

They also have an edamame + mung bean fettucine, edamame spaghetti and soybean spaghetti that I’d like to try out sometime. Such a great way to change up pasta, and hooray for that extra protein! <3

Thai Red Curry Black Bean Noodles

Thai Red Curry Black Bean Noodles

From fairyburger at https://www.fairyburger.com/thai-red-curry-black-bean-noodles/

http://www.fairyburger.com/wp-content/uploads/2017/06/thairedcurryblackbeannoodles.jpg

Yield: 2 servings

You'll Need...

• 1 medium onion
• 1 small carrot
• 1 tsp sesame oil
• 1 cup coconut milk
• 470 grams red kuri squash or kabocha pumpkin
• 4 oz black bean noodles
• 2 cups chicken stock
• 1 tbsp sugar or honey (or your choice of sweetener)
• 1 tsp soy sauce
• 27 grams red curry paste (about 1 tbsp)
• shredded chicken to taste
• 5 mint leaves, + more for garnish

Directions

1. Add the onion and carrot to a pot with sesame oil. Cook until slightly browned and sweet-smelling, then add curry paste and cook for 3-5 minutes.
2. Add pumpkin, chicken stock, mint leaves, sugar, and soy sauce and cook until the pumpkin is tender (~7 min). Add coconut milk and heat through.
3. Cook noodles according to package directions and add
4. Serve with noodles + shredded chicken, to taste.
5. Garnish with mint and serve!

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This and next week = full of graduation festivities, so I’ve been giving up sleep because nowwww’s the time to celebrate the awesome-ness of our graduating third-years! We’re gonna miss them, but 2 of them are actually still going to be here and another 2 will still be in the area, so at least there’s that!

We have informal graduation this afternoon and a BBQ at one of their houses tomorrow! Next week, there’s graduation on Thursday evening and a pool party at one of our attending’s houses on Friday. (Who needs sleep?!)

End-of-Week-ish Recap!

• See what a day in the life was like on my second-last rotation of intern year–Radiology (aka chillest rotation ever)!
• This month’s Recipe ReDux theme is to celebrate its 6th birthday with…small bite desserts! If you’ve never heard of Nerikiri, check out my tutorial/recipe on how to make nerikiri! It’s a super fun dessert to make! :]

• Have you ever tried black bean pasta? (Or any other type of unique pasta?)
• Favorite type of curry? Yellow curry is usually my favorite, but I  really love the colors in this one!

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