Penang vegetable noodle bowl

Serves: 4
Prep: 10
Cook: 20

A bowlful of piping hot noodles in a spicy sauce packed with vegetables – delicious comfort food that’s so simple to prepare.

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Ingredients

  • 200g rice noodles
  • 105g vegan Penang paste
  • 400g can lite coconut milk
  • 1 cup reduced-salt vegetable stock
  • 200g Thai marinated tofu, sliced
  • 4 cups vegetables of choice
  • ¼ cup coriander
  • 1 lime, juiced
  • 1 fresh chilli, sliced (optional)

Method

  1. Step 1

    Place noodles in a large heatproof bowl and cover with boiling water. Cover and stand for 10 minutes.

  2. Step 2

    Heat wok, add Penang paste and saute for 30 seconds.

  3. Step 3

    Gradually whisk in coconut milk and stock. Add tofu then bring to the boil, reduce heat and simmer for 10 minutes.

  4. Step 4

    Add vegetables of choice and simmer for another 5 minutes or until vegetables are just tender. Add juice and coriander.

  5. Step 5

    Drain noodles and divide between 4 serving bowls. Top with Penang curry and garnish with extra coriander, sesame seeds and chilli.

Tips

  • For a creamier Penang curry, replace stock with extra coconut milk.
  • For an extra quick meal, buy 400g of pre-prepared stir fry vegetables.

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