This spicy noodle dish adapted from A Pinch of Yum recipe is a copycat version of a dish available at Noodles & Company. I tweaked the original a little to veganize it and doubled the noodles. If you don't have vegan fish sauce, use additional soy sauce.
2 shallots, chopped
1 Tbsp fresh ginger, minced
2 Tbsp red curry paste
14 oz can coconut milk
1/2 cup vegetable broth
3 Tbsp sugar
1 Tbsp chili paste (sambal oelek)
2 Tbsp vegan fish sauce
2 Tbsp soy/tamari sauce
8 oz rice noodles
1/2 a white onion, sliced
1 cup broccoli florets
1 cup carrots, shedded
1 cup asparagus, chopped
1 cup purple cabbage, shredded
Chopped cilantro or basil(optional)
1. Prepare noodles according to package directions. Set aside in a bowl of cold water.
2. In a large saucepan over medium heat with 2 tsp oil, saute shallots and ginger for 3-4 minutes. Add the curry paste and continue to saute for 1 minute. Add the coconut milk, vegetable broth, sugar, chili paste, vegan fish sauce, and soy sauce. Bring to a boil then simmer for 15 minutes.
3. In a large skillet, over high heat with 1 Tbsp oil, stirfry the onions, carrots, broccoli, and asparagus for approximately 5 minutes until the broccoli and asparagus are bright green. Add the sauce. Drain noodles, add to skillet and toss all ingredients until combined.
4. Serve noodles topped with shedded cabbage and sprinkle with sesame seeds, cilantro/basil leaves and a lime wedge.