Creamy Vegan Green Curry Noodle Bowls

These creamy vegan green curry noodle bowls are so flavorful with marinated shiitake and tofu and grilled baby bok choy on top of gluten-free rice noodles soaked in coconut-based green curry sauce!

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Creamy Vegan Green Curry Noodle Bowls

Creamy Vegan Green Curry Noodle Bowls


Ingredients

Scale

Tofu & Shiitake Marinade

  • 1 block (16 oz) extra firm tofu, pressed and cubed
  • 5 oz shiitake mushrooms
  • 2 tbsp olive oil
  • 2 tbsp arrowroot powder
  • 2 tbsp tamari/liquid aminos
  • 4 tbsp maple syrup
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • pinch salt + pepper

Creamy Green Curry Noodles

  • 8 oz gluten-free rice pad thai noodles
  • ¼ cup green curry paste
  • 1 can (13.6 oz) coconut milk
  • ½ tbsp green turmeric powder
  • 1 tbsp tamari/liquid aminos
  • ¼ tsp salt

Grilled Baby Bok Choy

  • 1 head baby bok choy
  • 12 tbsp olive oil
  • 12 tbsp tamari/liquid aminos

Garnishings

  • sesame seeds
  • fresh cilantro

Instructions

  1. Start by marinating your tofu and shiitake mushrooms, at least an hour in advance by tossing all marinade ingredients together in a large bowl. Cover and refrigerate until ready to bake
  2. Preheat your oven to 485ºF/250ºC and spread your marinated tofu and shiitake* on a parchment lined baking sheet. Bake for about 20-25 minutes until crispy
  3. Next, while that is baking, cook your pad thai noodles according to package directions with about 2 tbsp of olive oil (to prevent sticking)
  4. While those are boiling, heat a griddle pan (or skillet if you don’t have one) over medium-low heat. Add 1-2 tbsp olive oil and add your washed bok choy to the pan. Sautee the bok choy tossing frequently until it starts to char and crisp up. Set aside
  5. Drain and rinse your noodles, then return the empty pot to the stove top. Over medium heat, add the green curry paste, coconut milk, tamari, salt, and green turmeric powder and whisk until well combined
  6. Add the noodles to the pot and toss to coat, let them warm for a few minutes
  7. Serve the noodles in bowls and top with crispy tofu, shiitake mushrooms, and bok choy. Garnish with sesame seeds and fresh cilantro.

Notes

*NOTE: you’ll want to avoid getting any extra marinade on your baking sheet- you want just the tofu and shiitake mushrooms. Discard any leftover marinade

Find more of Gina’s recipes on @healthylittlevittles.

Creamy Vegan Green Curry Noodle Bowls

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Or click here for more vegan curry recipes!

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