Rice Noodles Red Pepper Snow Peas And Tofu in Curry Sauce

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More people are simplifying their cooking and choosing healthier ingredients. This vegan noodle recipe is inspired by classic Indian spices but simple enough to make for today’s needs. This gluten free recipe is an easily put together dish, making it ideal for a busy weeknight meal. Its simplicity and delicious flavour make it a favourite curry noodle dish. Serve as a vegan main or a side

Ingredients

  • 225 g GF flat rice noodles
  • 1 Tbsp. coconut oil
  • ½ small yellow onion, thinly sliced
  • ½ small yellow onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 Tbsp. GF organic miso
  • 3 Tbsp. GF curry powder
  • 1 x 15 oz. can coconut milk
  • 1 Tbsp. fresh lime juice
  • 350 g extra firm organic tofu, cut into ½-inch cubes
  • ½ tsp. sea salt or to taste
  • 200 g (6 oz.) snow peas
  • Instructions

  • Prepare rice noodles as per package directions and set aside
  • While the noodles are cooking, heat coconut oil over medium heat in a large pan or a wok. Add onions, bell pepper and garlic. Stir-fry for 2 minutes
  • Add miso and curry powder and stir to combine
  • Add coconut milk, lime juice, tofu and salt. Bring to boil, reduce heat to low and cook for 5 minutes
  • Add snow peas and noodles and gently mix to combine. Cook until just heated through. Serve immediately
  • Note: you can substitute tofu for thinly sliced chicken if you wish


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