Vegan Thai Noodles
- 1 8-ounce box Thai rice noodles, cooked according to package instructions
- 1 block package of tempeh, cut into cubes and seared until browned (recipe below)
- 2 tablespoons neutral oil
- 1 onion, chopped
- 1 1-inch piece of ginger, grated
- 4 garlic cloves, minced
- 2 tablespoons Thai red curry paste (or a touch more)
- 1 15-ounce can coconut milk
- 1 cup vegetable broth or water
- 1 teaspoon Thai fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 red pepper, cut imto stips
- 2 carrots, sliced
- 1 bunch of blue kale, stems removed and torn
- 1 head of broccoli, cut into florets
- Fresh lime juice to taste
- Salt and pepper to taste
- Sriracha to taste (optional)
- 1 cup fresh cilantro, chopped
- 1 lime cut into wedges
In a Dutch oven, saute the onions in oil until softened. Add the garlic and ginger and saute until fragrant, just a minute. Add the red curry paste and stir to combine. Add the coconut milk and stir until well blended. Add the vegetable stock or water. (If you want a thicker sauce, you can omit this.) Add the soy sauce, fish sauce and brown sugar. Taste and add salt and pepper if needed.
Add the kale and let in cook in the sauce for about 3-5 minutes, until it’s a little tender. Add the broccoli, red pepper and the tempeh and toss to combine.
Remove from heat, add the noodles and toss everything so it gets coated by the sauce. Add the lime juice, cilantro and sriracha if using. Serve with additional lime wedges.
for the Tempeh
Marinate the tempeh overnight in a combination of soy sauce with 2-3 tablespoons of maple syrup and 1-2 tablespoons of smoked paprika. Before you start making the noodles, cut the tempeh up into cubes and sear it in a cast iron or non-stick pan with a little oil.