Super Creamy Asian Inspired Noodles
Ingredients
- 2 cloves garlic
- 1 onion
- sesame oil
- 1 carrot
- handful of cashews
- broccoli
- 250ml coconut milk
- 700ml water
- noodles
- baby spinach
- tofu
- paprika powder
- chilli
- turmeric
- 3 teaspoons soy sauce
- cilantro
- mustard seed
- thyme
- ginger
- 0.5 teaspoon stevia or sweetener
- black pepper
- rosemary
- garlic powder
- shredded coconut
Preparation
Cut 2 cloves of garlic into small pieces and an onion into strips.
Add a little sesame oil to the pan and roast garlic and onion until translucent, then reduce heat.
Add chopped carrot, a handful of cashews, and broccoli; heat for 5 minutes.
Add 250ml coconut milk and 700ml water; bring to a boil and simmer for 15 minutes, adding spices like paprika powder, chilli, turmeric, 3 teaspoons soy sauce, cilantro, mustard seed, thyme, and ginger.
Add half a teaspoon of stevia or other sweetener.
Meanwhile, coat tofu pieces in spices such as black pepper, rosemary, mustard seed, turmeric, garlic powder, and shredded coconut; bake in oven for 10 minutes or until firm and browned.
Add noodles to the vegetable mixture and stir until softened.
Remove from heat, stir in baby spinach, and serve.
