≡ Vegan Recipes +
 
Brothy Coconut Noodles
 
 
         
SOURCE       INSTAGRAM/CHLOEEVEGAN
         
 

 
INGREDIENTS
 
  [Broth]
 
2 shallots, roughly chopped
 
2 cloves garlic, roughly chopped
 
7.5 cm knob ginger, peeled and roughly chopped
 
1 heaped tablespoon finely chopped lemongrass
 
1/2 lime, finely grated zest and juice
 
1 tablespoon olive oil
 
2 teaspoons ground turmeric
 
1 tablespoon rice malt syrup
 
1 tablespoon white miso paste
 
3 cups (750 ml) vegetable stock
 
400 ml can full-fat coconut milk
 
  [Noodles]
 
450 g extra-firm tofu, pressed and diced
 
150 g rice vermicelli noodles
 
  [Pak Choy]
 
1 tablespoon olive oil
 
1 clove garlic
 
1 teaspoon finely chopped ginger
 
4 heads pak choy, halved lengthwise
 
  [To Serve]
 
  coriander leaves, chilli oil, sesame seeds and lime wedges
 
 
INSTRUCTIONS
 
1.   For the broth, place the shallots, garlic, ginger, lemongrass and lime zest into a small food processor and process to a smooth paste.
 
2.   Heat the olive oil in a saucepan over medium heat. Add the paste and sauté for 2-3 minutes or until fragrant. Stir in the turmeric and a pinch of salt and pepper and cook for 1 more minute.
 
3.   Add the rice malt syrup, miso paste, vegetable stock, coconut milk, lime juice and ½ cup (125ml) water and mix well. Bring to the boil then reduce heat to low. Add the diced tofu and simmer for 7-8 minutes, partially covered, stirring occasionally.
 
4.   Meanwhile, place the vermicelli noodles into a large heatproof bowl. Cover with boiling water and soak for 5 minutes. Drain and set aside.
 
5.   For the pak choy, heat the olive oil in a deep-frying pan or wok over medium heat. Add the garlic and ginger and sauté for 30-60 seconds. Add the pak choy and a pinch of salt and pepper and cook for 2 minutes, using tongs to flip regularly. Add 2 tablespoons water, cover and cook for 2 more minutes. Remove from heat.
 
6.   To serve, place vermicelli noodles into bowls and pour over the broth. Spoon in the tofu. Place the pak choy on top. If you like, top with coriander leaves, chilli oil and sesame seeds, and serve with a wedge of lime.