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Vegan Red Curry Noodle Bowls

Alyssa
  • 40 minutes
  • Serves 4

INGREDIENTS

2

grated ginger

2 cups

Broccoli florets, stems

1 cup

Carrots

4

Garlic cloves

1

bunch Scallions

1

Shallot, large

1

block Tofu, extra firm

1 14.5 ounce can

Coconut milk, full-fat

1 14.5 ounce can

Coconut milk, lite

1/4 cup

Red curry paste

3 tbsp

Tamari, low sodium

1 10 ounce package

Ramen noodles or rice noodles, gluten-free

1

Pepper

1 cup

Red pepper

1

Salt

1

Sesame seeds to sprinkle

1 tbsp

Coconut oil

1

Cooking spray