Every once in a while I like to have noodles with vegetables. Today recipe is rice noodle with vegetables. If you are looking for some easy recipes this one for you. Rice noodles are gluten-free and incorporate with your favorite plants will give an aromatic homemade warm and tasty noodle soup, so you don’t need to buy from the market next time.

Ingredients
180g rice noodles
1Tbsp fresh garlic, minced
1 tsp fresh ginger, chopped
1Tbsp tamari sauce
1/2 tsp chili flakes
1 Tbsp red curry paste
1 tsp dried oregano
1 carrot -thinly sliced
5 cremini mushrooms-sliced
1 cup thinly sliced leek
1 cup diced tomatoes
1 cup finely chopped broccoli
1 green bell paper-thinly sliced
1Tbsp fresh lemon juice
1/2 cup coconut milk
4 cups vegetable broth
1 cup fried tofu cubes
1 Tbsp olive oil
salt to taste
bean sprouts & roasted peanuts for the garnish

Directions

• Heat the large soup pot over high heat, add the olive oil, carrot, mushrooms, leave to cook 3 minutes then add the leek, broccoli, green bell paper, garlic, ginger, and tomatoes, cook about a 30 seconds, stirring occasionally.
• Add the red curry paste, tamari, chili flakes and lemon juice to the pot then add the coconut milk and vegetable broth, leave to boil about 20 seconds, stirring frequently.
• Transfer the uncook rice noodles to the pot and bring to a simmer, turn off the heat, add the pinch of salt, sprinkle dried Oregon and add the tofu,. Remove the pan from the heat and transfer into your favorite bowl.
• Garnish with your choice of bean sprouts and sprinkle the roasted peanuts.

Enjoy!
Yield:  4 serves