Catherine’s Peanut Curry Noodles
IG handle: @plantbasedrd
Ingredients
- 50g of Perfect Earth Pasta
- ½ block of tempeh,diced
- ½ tsp smoked paprika
- 1 tsp maple syrup
- 1 tbsp soy sauce
- ½ cup shredded carrot
- ½ cup shredded broccoli
- 1 cup roasted broccoli
Peanut Curry Sauce Ingredients
- 2 tbsp chunky peanut butter
- 1 tbsp Thai red curry paste
- 1 tbsp soy sauce, divided
- 1 tbsp maple syrup
- 2 tsp minced garlic
- ½ tsp ginger powder
- ½ tsp red pepper flakes (optional)
- ¼ cup water, divided
- Cilantro, optional
Directions
- Dice ½ block tempeh then place in a bowl. Add in soy sauce, maple syrup and smoked paprika, toss then place on baking sheet. Bake in oven at 400 F for at least 10 minutes.
- For the sauce. Add peanut butter, paste, soy sauce, maple, garlic, and ginger to a bowl. Add in a half the water, then whisk together. Assess sauce thickness then add in remaining water and stir. If too thick, then add in 1 tbsp water at a time until desired consistency is reached. Set aside.
- Bring pot of water to boil, then add noodles. Cook for 7 minutes. 2 minutes before the pasta is done, add the shredded veggies.
- Once cooking time for noodles is complete, remove from stove top and drain in a strainer.
- Place noodles and veggies back into pot then add in roasted broccoli, tempeh, and peanut sauce.
- Toss together gently with tongs until noodles are fully coated. Adjust seasoning to preferences and top as desired.
- Add cilantro or prefered herbs.
- Tags: Organic Pasta
- Perfect Earth Foods