There is a lot of flavor in these vegan curry noodles, which are full of colorful vegetables and tofu. This dish is really satisfying because of the rich and creamy coconut curry sauce. This dish is great for a quick and easy dinner during the week!
Ingredients: 200g rice noodles. 1 tbsp coconut oil. 1 onion, sliced. 2 garlic cloves, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 zucchini, thinly sliced. 200g firm tofu, cubed. 3 tbsp curry paste. 400ml coconut milk. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: Following the directions on the package, cook the rice noodles, then drain them and set them aside. Put coconut oil in a large pan and heat it over medium-low heat. Put in the minced garlic and sliced onion. Saut until the garlic smells good. Add the zucchini, carrot, and red bell pepper. Cook until the zucchini is just barely soft. Move the vegetables to the side and add the cubed tofu to the pan. Cook it until it turns golden brown. Spread the vegetables and tofu out evenly after adding the curry paste. Add the soy sauce, maple syrup, lime juice, and coconut milk. Stir the ingredients together well. Keep cooking for 5 to 7 minutes, or until the sauce gets a little thicker. Add pepper and salt to taste. Add the cooked rice noodles to the pan and toss them around so that the curry sauce covers all of them. Take it off the heat and serve it hot with fresh cilantro leaves on top.
Prep Time: 15 minutes
Cook Time: 15 minutes
axel loubette
