1 Pot Turmeric Noodle Bowl
Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 4 hungry humans or 6 medium sized bowls
A quick and delicious plant powered mid-week dinner that's packed with veggies, protein and fibre!
This 1 pan dinner is going to be your new favourite dish to whip up ~ whether it’s a quick midweek meal or a weekend dinner with family or friends. It’s also great as a packed lunch to take to work the next day too. It comes together in no time and you can tailor make it to what fresh veggies you have on hand.
Loaded with spices and herbs for the ultimate flavour combo ~ it’s loaded with fibre, protein and all the deliciousness. No fuss, simple, easy and quick with minimal ingredients. It’s also gluten free, dairy free and vegan as always.
I can't wait for you to try this recipe, it's one of my favourite mid-week staples!
I have teamed up with one of my favourite iconic local SA brands - Nomu to create some delicious, nutritious and nourishing plant based recipes inspired by their range of incredible products. This dish is packed with spices from Nomu and they have a great selection of spices, herbs, cook's salt and local olive oil. You can use my code MIRAWEINER10 to get 10% off on your online purchases.
Let’s cook ☺
200g rice noodles, dried
350g extra firm tofu, air-fried
1 litre vegetable stock
400ml coconut milk
1 red onion, thinly sliced
2 garlic cloves, grated
Thumb size piece of ginger, peeled + grated
3 tbsp lemon juice
2 tbsp tamari
1 tbsp liquid sweetener (I used agave syrup)
1 tsp Nomu smoked paprika
1 tsp Nomu ground turmeric
½ tsp Nomu ground cumin
Veggies of choice (I used tatsoi, bok choy + Romanesco broccoli)
Fresh chillies, sliced
Coriander, finely chopped
Spring onions, finely chopped
1. In a large frying pan or deep wok, add the olive oil and once hot add the onions, garlic and ginger. Cook for a few minutes until fragrant.
2. Pour in the vegetable stock and add the lemon juice, tamari, olive oil, liquid sweetener, smoked paprika, turmeric and cumin. Cook for a few minutes.
3. Add the coconut milk and gently simmer for 2-3 minutes. Add the rice noodles and veggies of choice to the pan. Cover with the lid for a few minutes to cook through (approx. 3-4 minutes) depending on which rice noodles and veggies you are using.
4. Add the air-fried tofu and top with fresh chillies, coriander, spring onions and smoked chilli sea salt. Serve hot!
Recipe by Mira Weiner
Photography by Mark Chipps