- 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)
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/bltdad764b9346f5511/635fc72c382b516622e19513/1334-Penang-Vegetable-Noodle-Bowls-880x400.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400)
Penang vegetable noodle bowl
Serves: 4
Prep: 10
Cook: 20
Ingredients
Method
- Place noodles in a large heatproof bowl and cover with boiling water. Cover and stand for 10 minutes.
- Heat wok, add Penang paste and saute for 30 seconds.
- Gradually whisk in coconut milk and stock. Add tofu then bring to the boil, reduce heat and simmer for 10 minutes.
- Add vegetables of choice and simmer for another 5 minutes or until vegetables are just tender. Add juice and coriander.
- 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.