20 min
20 min
4-5
×
1
cup
yellow onions, fine dice
2
tablespoons
minced garlic
2
teaspoons
minced ginger
3
tablespoons
red curry paste
2
cups
vegetable broth
1 ½
cups
water (or broth)
1
tablespoon
soy sauce
2
teaspoons
lime juice
2
tablespoons
white miso
1
teaspoon
garlic powder
1
teaspoon
onion powder
2
tablespoons
dried minced onions
½
teaspoon
sea salt
16
oz.
chopped vegetables (fresh or frozen & thawed)
1
cup
+ 2 tablespoons light unsweetened coconut milk
2
15 oz.
cans chickpeas, drained a nd rinsed
4
oz.
brown rice Mai Fun noodles (or noodle of choice)
1
Block
tofu, chopped into 1 inch pieces
1
teaspoon
chili garlic sauce (optional)
Optional Toppings
Chopped cilantro
Thai basil
Microgreens
Sriracha or chili garlic paste
Lime wedges
Sliced green onions
Sliced jalapeños
INSTRUCTIONS
- Cook the noodles according to package directions, then drain and set aside until ready in step 5.
- In the meantime, place the spice/herb ingredients in a small bowl, mix well, and set aside.
- In a large ceramic/enamel lined Dutch oven or stock pot (or similarly large stockpot/skillet) add the diced onions and sauté over medium-high heat until the onions start to soften, about 5 minutes. Add a splash of water (or broth) if needed, if the onions start to burn.
- Add the minced garlic, ginger, and red curry paste, and stir constantly for several minutes. Then add all the remaining base ingredients and spice/herb mix, bring to a boil, then immediately lower the heat and simmer for 3 minutes.
- After 3 minutes, add the stir fry vegetables, light coconut milk, chickpeas, and chili garlic sauce, stir to incorporate. Bring to a boil, then immediately lower to a simmer; simmer for 5 minutes. Taste test and add any additional spices/ingredients to suit your personal preferences, then add the cooked noodles.
- Top and serve!
Adapted from monkeyandmekitchenadventures.com.
