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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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