These delicious chewy noodles are so flavorful and packed full of veggies.
What I love about these noodles, are that they are so versatile. This is my go-to recipe when I have a lot of veggies left over and I don't know what to make. It's simple and quick. I also make substitutions based on what I have available on hand, so that I utilize everything in the refrigerator. Make sure to try this quick weeknight favorite!
Penang Curry Rice Noodles
Ingredients
1/4 Cup Red Onion, finely chopped (can substitute 1 Shallot)
3-4 Garlic cloves, crushed
1 in. Ginger, finely grated
1 Bell Pepper, julienned
1 Carrot, julienned
1 Zucchini, julienned
1 package (142 g) Shitake Mushrooms, sliced
10-15 Green Beans, cut into half
1 Package Extra Firm Tofu
3 Tbsp. Soy Sauce
2 Tbsp. Oil
1 can (160 ml) Coconut Cream
1 Tbsp. Penang Curry Paste
1 Tbsp. White Vinegar
1. Tbsp. Brown Sugar
Pinch of Red Chili Powder
1 Tbsp. Sambal Olek
1 packet Brown Rice noodles (cooked according to instructions)
Salt to Taste
Cilantro, chopped (for garnish)
Spring Onion greens, chopped (for garnish)
Directions
Drain the water from the tofu and press to remove the excess water. Chope the tofu in cubes.
In a bowl or container, make a marinate with 1 tbsp. of oil, 1 tbsp. of soy sauce, red chili powder and some salt. Let the tofu marinate for 15 minutes. Air fry for 8 minutes at 350 degrees. Alternatively, you can bake at 400 degrees for 8-10 minutes.
In the meanwhile, chop and prep your vegetables.
In a pan, heat the oil and sauté your veggies on med-high heat. Add a touch of salt to help release the moisture of the vegetables. Sauté for approximately 10 minutes. Remove from the pan and set aside.
At this point you can start prepping your noodles according to the instructions on the packaging.
Heat the oil in your pan once again. Add ginger, garlic, onion to the warm oil. Sauté the aromatics for a few minutes.
Thereafter, add your curry paste and coconut cream. Let the paste and cream melt.
Once the mixture has melted, add your vinegar, sambal paste, brown sugar and salt.
Let the mixture cook thoroughly for a few minutes. Check for salt and acidity. Add vinegar and salt accordingly.
Then, add your veggies and tofu. Coat the veggies and tofu in the sauce. If the veggies are not coated well, you can add a few tablespoons of water.
Add your cooked noodles and stir to combine. Make sure your noodles are coated well and the veggies are evenly distributed.
Garnish with the chopped cilantro and spring onions. Enjoy!
I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!
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