HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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Curry is something I need more of in my life. It’s so simple, it’s healthy, it tastes totally different from anything else (in a good way!), and it sure makes for some great leftovers (heck yeah to leftovers!). I’ve mostly only had curry with rice, so I decided to try curried noodles (noodles are like my go-to for everything), and these Mango Curry Noodle Bowls did not disappoint!
Because this curry is so simple, and has minimal ingredients, I wanted to make sure I added the perfect toppings to give it that little extra oomph. That’s where my friends from Dang Foods came in. Their coconut chips were the perfect topping and added just the right amount of crunch and sweetness to these Mango Curry Noodle Bowls. Oh Dang that’s good!
Because I keep raving about how simple it is, let’s take a peek at what all goes into these super flavorful bowls, shall we?!
☆ pad thai rice noodles
☆ red bell pepper
☆ crispy tofu
☆ mango red curry sauce
☆ fresh cilantro
☆ lime juice
☆ my favorite topping, Dang Foods Original Coconut Chips!
I love Dang Foods coconut chips because they are made with only 3-ingredients, are gluten-free, vegan, non-GMO, and contain no preservatives. In this recipe I used their original recipe coconut chips, but they also have lightly salted, caramel sea salt, and chocolate sea salt that make great snacks. Loaded with flavor and color, these Mango Curry Noodle Bowls are sure to make it into your recipe rotation. I love to see your recreations of my recipes, so please be sure to comment below and tag me on Instagram or Facebook.
** Recipe adapted from RecipeTin Eats