2 TBSP COCONUT OIL
1 SMALL SHALLOT, THINLY SLICED
3 GARLIC CLOVES, CHOPPED
2 TBSP FRESH GINGER, CHOPPED
3 TBSP THAI RED CURRY PASTE
3 CUPS VEGETABLE STOCK
1 14-OUNCE CAN COCONUT MILK
3 TBSP BROWN SUGAR
2 TBSP SOY SAUCE
2 TBSP VEGAN WORCESTERSHIRE SAUCE
- 6 OZ RICE NOODLE
- 2 OZ SWEET EARTH CURRY SEITAN GROUND
- 1 CUP SHREDDED CARROTS
- 1 CUP SHREDDED PURPLE CABBAGE
- 1 CUP BROCCOLI FLORETS, BLANCHED
- 1 CUP SNOW PEAS, BLANCHED
- 1 LIME
- SLICED RED ONION, RED FRESNO PEPPER, SCALLIONS AND CILANTRO FOR GARNISH
In a medium pot, heat the coconut oil over medium heat and sauté the shallot, garlic, ginger and curry paste for 3-5 minutes until fragrant.
Add the vegetable broth and coconut milk and bring the broth to a boil. Add the brown sugar, soy sauce and vegan Worcestershire sauce. Simmer for about 10 minutes while you prepare for noodle. The broth will thicken slightly.
Soak the noodle in a bowl of hot water until soft about 7-10 minutes. Drain and divide among serving bowls.
Place the curry seitan ground, carrots, purple cabbage, broccolis and snow peas on the noodle.
Pour the boiling broth over the seitan, vegetables and noodles. (Note: alternatively all the topping ingredients can be added into the broth for 1-2 minutes and pour over the noodles.)
Add a squeeze of lime juice. Garnish with sliced red onion, red Fresno pepper, scallions and cilantro.
ENJOY! 🙂