Vegan Curry Noodles
This healthy vegan curry noodle dish is flavorful, creamy and quick to make! These noodles have crispy vegetables, coconut milk and curry powder.
Servings: 4 -5 servings
Ingredients
Sauce
- 1 tbsp oil
- 1 large shallot or medium onion chopped
- 4 garlic cloves grated
- 1 tbsp finely chopped green chili or jalapeno
- 2 tsp curry powder
- 1 14.5 oz. full-fat coconut milk
- 3 tbsp soya sauce or tamari
- 1 tps hot sauce like sambal olek or sriracha
- Pinch of black pepper optional
- ½ tsp brown sugar
- Salt to taste
Vegetables
- 1 cup Broccoli
- 1 cup Bell pepper any color
- 1 cup Snow Peas
- 1 small carrot
Noodles
- 1 packet of rice noodles 10 oz.
Garnish
- Few lemons wedge
- Cilantro or scallions
- Roasted peanuts and sesame seeds
Instructions
- Sauté Vegetables - Sauté vegetables in some oil, for few quick minutes. They should still have some crispness to them. You don’t want them to be mushy. They will also cook for few minutes in the sauce later. If you plan on adding tofu, shallow fry it too.
- Prepare the sauce - Take some oil in large skillet or pan on medium heat. Add shallots/onions, garlic, jalapenos. Sauté for 2 minutes until the garlic is fragrant. Add the curry powder, immediately followed by coconut milk, and soy sauce/tamari, and bring to a boil. Turn down the heat and simmer until it reduces in quantity and looks nice thick and creamy.
- Prepare the noodles - according to package instructions. Strain the noodles and add them in the sauce along with vegetables. Give it a good toss and turn off the flame. Don’t overcook at this point. Otherwise, noodles continue cooking.
- Serve in bowls and add garnishes like cilantro, peanuts and sesame seeds and serve lemon on the side to squeeze.