Vegan Thai Coconut Noodles Recipe

Serves 4

The other night, Jerome and I really felt like a delicious bowl of noodles but I couldn't really be bothered to cook a big meal. So, I decided to make a quick but delicious noodle dish with a tasty sauce prepared in the food processor. We absolutely loved it and I know that it will be a great week-night meal for those busy workaholics! Not only does it have that genuine Asian noodle taste but it is also extremely easy to make! The flavours are so amazing that I bet you will eat it straight out of the frypan! :)

Sauce:
   2 garlic cloves

   1 tablespoon vegan red curry paste

   thumb size piece of  ginger

   ¼ cup veggie stock

   ¾ cup coconut milk

   1 tablespoon soy sauce
   salt and pepper
   1 tablespoon sesame oil

   ½ cup raw cashews

Other:

   150g extra-firm tofu, diced
   1 tablespoon kecap manis

   200g rice noodles
   1 tablespoon oil
   1 cup roughly chopped broccoli florets

   1 cup chopped green beans

   1 cup diced red capsicum
   ½ cup finely sliced green onions

   coriander to garnish

1. Add the diced tofu to a bowl. Spoon in the kecap manis and toss around until the tofu is evenly covered. Set aside.
2. Add all of the 'sauce' ingredients to a food processor or blender and process until completely combined and smooth. Set aside. 
3. Prepare the rice noodles according to the packet instructions. Drain and set aside.
4. In a fry pan or wok on high heat, add the oil, broccoli and tofu and toss around. Stir fry for about 5 minutes until the broccoli is browning and the tofu has browned on all sides.
5. Add the beans and the capsicum and stir fry for a couple of minutes until the beans begin to tenderise. 
6. Add the green onions and the and noodles and toss to combine.
7. Pour in the sauce and toss to evenly coat the noodles.
8. Stir fry for another 1 to 2 minutes until the sauce has heated through. (Be careful that the noodles do not stick to the bottom of the pan).
9. Take off the heat and serve immediately.
10. Garnish with coriander leaves and an extra drizzle of coconut milk if needed. Enjoy!