Vegetarian Thai Curry With Udon Noodles Recipes

VEGETARIAN UDON NOODLES WITH PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
• Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
• Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

VEGETARIAN THAI CURRY WITH UDON NOODLES

Steps:

• Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to the package directions (usually 8 minutes.) Drain and rinse under running water.
• Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu and cook until crispy and browned on one side, about 7-8 minutes. Carefully flip the tofu and brown it on the other side.
• Meanwhile, combine coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring to a simmer then add the onion and eggplant. Reduce heat and simmer for 5 minutes.
• Add all the remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to overcook the veggies, they turn to mush very easily!)
• Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles.