• 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



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



  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:)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: