Broccoli Rabe with Noodles in Thai Curry Broth - WellBeing Magazine

Ingredients

• 200g dry weight brown-rice vermicelli noodles
• 1 large onion, sliced
• 2 tbsp minced fresh ginger
• 4 tbsp vegan red curry paste
• 6 cups vegetable stock
• 2 tbsp coconut sugar
• 4 tbsp soy sauce
• 2 kaffir lime leaves, finely sliced
• 1 bunch fresh Thai basil
• 1 bunch broccoli rabe, sliced lengthways
• 2 carrots, sliced into thin ribbons
• 3 cups shredded red cabbage
• 2 handfuls green beans, topped & tailed
• 1 bunch baby buk choy, sliced lengthways
• 2 sheets nori, cut into small pieces
• 2 limes, halved, to serve
• 2 tbsp sesame seeds, to serve