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Ingredient
Vegan Curry Noodles
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Ingredient
Food ration :
2-3 servings
2 tbsp
olive oil
2
shallots
1 tbsp
minced fresh ginger
1 tbsp
minced garlic
2 tbsp
Thai red curry paste
1 can
coconut milk
2 tsp
agave syrup or sugar
2 tbsp
shoyu or tamari
1-2 tsp
sriracha sauce, or to taste
1/2 cup
vegetable stock
Cooking instructions
* Step 1
Prepare vegetables by chopping shallot, garlic and ginger fine. Chop baby bok choy and broccoli into bite size pieces. Set aside.
* Step 2
Heat 1 tbsp of oil in a saute pan. Saute shallot, garlic, and ginger until shallot is lightly golden.
* Step 3
Add Thai red curry paste and heat until aromatic and combined well.
* Step 4
Add coconut milk, agave syrup, tamari and Sriracha to the saute pan. Stir well to combine and simmer for 15 mins on low to medium heat. Then set aside.
* Step 5
Bring 4-6 quarts of water to a boil in a stock pot. Cook Udon for 3-4 minutes in boiling water. Drain and set aside.
* Step 6
Heat remaining 1 tbsp of oil in a saute pan. Add vegetables and saute 2-3 minutes. Add vegetables stock, cover and cook on med to high heat until vegetables are cooked as you prefer but still bright green, about 5-7 minutes.
* Step 7
Place cooked Udon and cooked vegetables in the curry sauce. Heat and combine until heated through.
* Step 8
Divide into serving bowls. Squeeze the juice of a wedge of lime over and garnish with chopped scallions and cilantro.
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