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Thursday, October 8, 2015

Vegan Thai Coconut Noodles

            This dish is perfect for vegans and vegetarians that want something to replicate a heavier feel , but is still a great heart and humane selection .Made with rice noodles and tofu ,this is a meal that is true to Thai flavor ,but in a much simpler and faster cooking time . Not to mention , this is a great way for vegans to get healthy fats from the coconut milk , which has been shown to help rev up your metabolism .

Ingredients
Sauce
2 garlic cloves 
1 tbsp vegan red curry paste
thumb size piece of ginger
1/4 cup veggie stock 
3/4 cup coconut milk
1 tbsp soy sauce
salt and pepper
1 tbsp sesame oil
1/2 cup raw cashews

other
150 g extra firm tofu, diced
1 tbsp sweet ketchup
200 g rice noodles
1 tbsp oil
1 cup roughly chopped broccoli florets
1 cup chopped green beans
1 cup diced red capsicum
1/2 cup finely sliced green onions
coriander to garnish

Method
Add the diced tofu to a bowl.Spoon in the sweet ketchup and toss around until the tofu is evenly covered .Set aside .

Add all the sauce ingredients to a food processor or blender and process until completely combined and smooth .Set aside.

Prepare the rice noodles according to the packet instructions .Drain and set aside .

In a fry pan on high heat ,add the oil ,broccoli and tofu,and toss around .Stir fry for 5 minutes until the tofu has browned .

Add the beans and the capsicum and stir fry until the beans begin to tender .Add the green onions and the noodles and toss to combine .

Pour in the sauce and toss to evenly coat the noodles .Stir fry to another 1-2 minutes until the sauce has heated through .

Take off the heat and serve immediately .Garnish with coriander leaves and an extra drizzle of coconut milk if needed . Enjoy !


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