A healthy and easy vegan dinner recipe of rice noodles in a delectable sweet and spicy coconut and basil sauce. Incredibly easy to make and enjoy!
Prepare the spring onion and fresh basil by finely chopping them, set aside
In a saucepan pour the coconut milk over medium high heat, bring to a simmer then lower the temperature
Add the tomato paste, sweet chilli sauce, curry powder and let them simmer for a few minutes
Pour in the extra plant milk or water. You can omit this if you want the sauce to be really thick, personally I prefer more sauce as opposed to less
Now add any of the extras- so for me this is the pinch of sweet paprika, the salt, dried basil and dried chives (highly recommend!)
Pour the spring onions and fresh basil we prepared earlier into the sauce
Let the sauce simmer for 2-4 minutes and finally add the bean sprouts.
You don’t want to cook these too long, more so marinade them.
Only cook for 1-2 minutes and turn the heat off
Set it aside and fill another larger saucepan with water and bring it to a boil, if you’re using two different types of noodles make sure to check how long they need to cook for. Both of mine happen to require 8 minutes so I put them in at the same time. If yours need different times you don’t need to cook them separately just place them in the water accordingly
Once they’re done, strain them and make sure to wash them in cold water to prevent them from sticking to eachother becoming mushy in anyway
Then simply assemble! Put the noodles in a bowl and add as much sauce as you like, garnish with a generous sprinkle of shredded coconut and a basil leaf or two!
All that’s left to do is to sit down and enjoy the meal!