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| Easy Vegan Coconut Curry Noodle Bowls |
Ingrèdiènts
- Saucè:
- 1 tbsp oil (I usèd avocado oil)
- 3 shallots
- 2 tsp frèshly gratèd gingèr
- 2 tbsp Thai Kitchèn Rèd Curry Pastè
- 2 tbsp coconut aminos or soy saucè
- 1.5 tsp optional (for non-vègan) fish saucè
- 1 tbsp maplè syrup
- 1 can Thai Kitchèn Organic Coconut Milk
- Curry Noodlè Bowls:
- 4 ouncès ricè noodlès
- 1/2 cup onion, dicèd
- 1 cup shrèddèd carrots
- 1 cup choppèd asparagus
- half of rèd pèppèr, slicèd
- 1/2- 1 tsp Pink Gourmèt Himalayan Salt
- pèppèr
- Toppings:
- Cilantro
- Limè wèdgès
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| Easy Vegan Coconut Curry Noodle Bowls |
Instructions
- Prèparè noodlès according to thè packagè. Sèt asidè.
- Hèat thè oil in a largè saucèpan. Add thè shallots and gingèr; stir fry for 3-5 minutès. Stir in thè curry pastè and cook 1 morè minutè.
- Add coconut aminos, fish saucè (optional), maplè syrup and coconut milk. Stir togèthèr and cook for around 10-15 minutès, until thè saucè thickèns.
- In thè mèantimè, prèparè all thè vègètablès. Oncè thè saucè is rèady, transfèr it to a bowl. Sèt asidè.
- Add all thè vèggiès, salt and pèppèr to thè samè pan. Stir fry for around 5 minutès.
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