COCONUT CURRY NOODEL BOWL

MAKES 4 BOWLS

 

INGEDIENTS

COCONUT CURRY SAUCE

  • 2 shallot
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoon sugar
  • 1 tablespoon oil
  • 2 tablespoon red curry paste
  • 1/2 cup vegan vegetable broth
  • 1 14- once can coconut milk
  • 2 tablespoons tamari sauce
  • 1 tablespoon sricha sauce

 

BOWLS

  • 1 tablespoon oil
  • half onion, chopped
  • chopped asparagus (1 cup)
  • chopped brocoli (1 cup)
  • shredded purple cabbage ( 1 cup)
  • lemon wedges if desired

 

INSTRUCTUONS

  1. Boil 8 cups of water in a medium saucepan. Once water is boiling add in noodles and allow to cook 6-7 minutes. Once noodles are cooked drain and rinse. Set aside to cool down
  2. Heat oil in a large saucepan. Add in shallots and ginger. Allow to cook and stir in for 3-5 minutes. Add in curry paste. Let curry paste mix in for 1 minute. Add in coconut milk, chili paste, sugar and tamri sauce and vegetable broth. Allow to simmer 15 minutes and thicken.
  3. In a large skillet heat oil over high heat. Add in onion, broccoli and asparagus. Allow to cook evenly but not overcook. Add in the noodles and stir. Add in your coconut curry sauce and stir evenly. Allow to cook another 5 minutes so that flavors mix in well. Enjoy:)

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