Vegan Curry Noodles

I could eat this curry every day! This recipe is so flavorful and creamy, it’s better than a restaurant and super simple to make.

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Ingredients

• 7-14 oz Udon noodles

• 2 Tbsp sesame oil

• 4 cloves garlic

• 1 Tbsp ginger

• ½ tsp red pepper flakes

• 3 large mushrooms, sliced

• 1 Tbsp red curry paste, more to taste

• Curry powder and cumin to taste

• 1 14oz can coconut milk (I like Thai Kitchen)

• 10 florets steamed broccoli

• 8 oz cooked tofu

• 1 tsp soy sauce

• 1 tsp maple syrup

• Other veggie options: peppers, carrots, kale, anything you want!

Instructions

1. Cut and cook the tofu using your preferred method (baked, air fried, sautéed, etc.)

2. Steam the broccoli florets and set aside

3. Prepare any other vegetables you want to add

4. Heat the sesame oil over medium-heat

5. Add garlic, ginger, and red pepper flakes. Cook until aromatic

6. Add sliced mushrooms and cook until tender

7. Add curry paste and cook for about 2 minutes, stirring constantly

8. Turn heat to low and pour in coconut milk

9. Stir in curry powder and cumin to taste

10. Add veggies and tofu

11. Stir in soy sauce and maple syrup

12. While curry simmers for a couple minutes, cook Udon noodles in boiling water

13. Add noodles and serve!