Changing it up from all my rice based curries, this noodle curry is sweet and spicy and can be varied based on whatever curry paste you decide to use. I used a green curry and spiced it up with sriracha, tamari, and hoisin sauce.
Noodles & Curry
- 1 head broccoli, chopped
- 1 cup carrots, shredded
- 2 red peppers, thinly sliced
- 1/2 block extra firm tofu, cut into cubes
- 4 green onions, chopped
- 1 cup water
- 1/2 cup cilantro, chopped
- 2 tbsp curry paste, any color
- 1 can lite coconut milk
- rice noodles
- sriracha, to taste
- tamari or soy sauce, to taste
- vegetarian hoisin sauce, to taste
Boil a large pot of water. Once the water is boiled let cool for about 2 minutes and then add the water to a large bowl with the noodles in it. Cover for about 15 minutes until the noodles are soft and then remove from the water and set aside. (Or just follow the directions on the package of noodles you have.)
Chop all the veggies and tofu and gently mix together in a large pot. Add a cup of water to the mix and stir together.
The Curry Base
In a large pot or wok, combine 2 heaping tablespoons of the curry paste and 1 can of the coconut milk and stir continuously until the paste and the coconut milk are thoroughly mixed together. Let it simmer for about 10 minutes and then add it to the pot of veggies.
Ladle the veggies, tofu, and broth into individual bowls and top with a heaping amount of noodles. Add sriracha, tamari, and vegetarian hoisoin sauce to taste.