vegan coconut curry noodles (honeygrow copycat)
These vegan coconut curry noodles (honeygrow copycat) are a delicious noodle recipe.
Ingredients
Tofu (optional feel free to swap)
- 1 block tofu - pressed and cubed
- 1 tablespoon oil
- 2 tablespoon arrowroot starch/flour or cornstarch
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
Curry
- 1 shallot - finely chopped
- 2 garlic cloves - minced
- ½ inch piece ginger - minced
- 1 red bell pepper - finely chopped
- 2 carrots - finely chopped
- 1 can full fat coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 4 tablespoon red curry paste
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- juice from ½ lime
- 1 tablespoon almond butter
- ½ cup fresh mint - finely chopped
Other ingredients
- 1 pack rice noodles - cooked sub noodles of choice
Instructions
- If using tofu preheat oven to 425 degrees. Toss tofu in oil, starch and spices until evenly coated. Roast for 30 minutes.
- While tofu is cooking heat oil in a pan over medium heat. Add shallots and cook for 5 minutes. Add bell pepper, garlic, and carrots plus a pinch of salt and pepper. Cook for another 5 minutes. Add coconut milk and the next 8 ingredients. Simmer for 10- 15 minutes.
- Add fresh mint, cooked noodles and tofu to sauce and stir to combine. Let cool for 5 to 10 minutes, the sauce will thicken as it cools. Serve and enjoy.
Notes
This makes 2-3 servings.
Nutrition
Calories: 612kcalCarbohydrates: 34gProtein: 20gFat: 47gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.02gSodium: 784mgPotassium: 793mgFiber: 9gSugar: 15gVitamin A: 11511IUVitamin C: 63mgCalcium: 290mgIron: 6mg
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