Bangkok Coconut Curry Noodle Bowls
I love to make noodle and rice bowls! They are relatively easy to prepare, are packed with an abundance of heart-healthy, disease-fighting herbs and vegetables, and can be made in so many different varieties to accommodate any taste! This recipe reminds me of panang curry, one of my family’s favorite thai dishes. It has a great balance of creamy, salty, sweet, spicy, and umami (I know, that’s a lot to balance). When it comes to adding vegetables, you don’t have to stick to the recipe, simply throw in the ones you enjoy most! One vegetable that really makes this dish stand out in color, nutrition, and texture is red cabbage!
What makes red cabbage so nutritious? The phytochemicals anthocyanins and indoles give the cabbage its reddish or purple color, and are powerful antioxidants which have been associated with preventing cancer and Alzheimer’s disease as well as reducing signs of aging. Red cabbage is also rich in immune-boosting vitamin C, vitamin A which is important for eye health, and vitamin K which is important for strong bones. It’s also high in fiber and, like other cruciferous vegetables, contains the powerful disease-fighting nutrient sulforaphane (read more about sulforaphane here under the “Broccoli” section). When consumed in it’s fermented form, kimchi, red cabbage is an excellent probiotic which can contribute to the growth of healthy bacteria in the gut!
“9 Impressive Benefits of Red Cabbage”. Organicfacts.net. https://www.organicfacts.net/health-benefits/vegetable/red-cabbage.html.
“Red Cabbage, The Disease-Fighting, Gut-Healing Superfood”. Draxe.com. https://draxe.com/red-cabbage/.