Vegan Thai Green Curry Noodle Bowl: Recipes by our chefs

Ingredients

• 200g rice noodles
• 1 tbsp coconut oil
• 1 small onion, finely sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp vegan green curry paste
• 400ml canned coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, thinly sliced
• 1 zucchini, julienned
• 1 carrot, julienned
• 200g tofu, pressed and cubed
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh basil and cilantro for garnish