Spicy Vegetarian Thai Noodle Bowl Recipe by Archana’s Kitchen

To start making the Spicy Vegetarian Thai Noodle Bowl Recipe, cook dinner the rice noodles.

Warmth a saucepan with water and convey it to a rolling boil. Add the noodles and let it cook dinner for about 3-4 minutes. 

Flip off the flame, drain the water and switch the noodles right into a strainer. 

Rinse the noodles in chilly water to forestall it from getting overcooked from the warmth. Drizzle some oil over the noodles, so they do not stick to one another and preserve apart.

Rub some chili oil on the tofu cubes. Sprinkle with sesame seeds, salt, pepper.

Warmth a grilling pan over medium warmth. Place the tofu on the grill pan and grill for 2-3 minutes per aspect. 

Warmth a teaspoon of oil in wok over medium excessive warmth. Add the greens – carrots, bell peppers and child corn and stir fry them till nearly finished. Add the cooked noodles and stir fry for a number of extra seconds and switch off the warmth. 

Warmth oil in medium saucepan over medium warmth. Add ginger and garlic and stir fry for a number of seconds. Add the thai pink curry paste and cook dinner for 3-4 minutes until the uncooked scent goes away. Add the vegetable inventory ,vinegar and soy sauce; convey to a boil. Simmer this combination for 20 minutes minutes. Add salt & pepper as wanted.

Notice: Soya sauce has quite a lot of salt, so add the salt cautiously. 

Place carrots, bell pepper, and cucumber in a bowl, divide noodles evenly amongst 4 serving bowls; pour 3/4 cup heat thai curry sauce into every bowl. Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over high.

Serve the Spicy Vegetarian Thai Noodle Bowl as a healthful weeknight meal and even for events when you’ve got family and friends over. End the meal with a dessert of Tender Coconut Ice Cream Recipe.