Rice Noodle Veggie Bowls

February 12, 2019

Recipe contributed by Local Roots subscriber, mom, and food studies student @Butteredbreadblog
Vegan and gluten-free. Serves 4

1 qt. stock
5 tablespoons or more Thai red or green curry paste
½ cup coconut milk (unsweetened, full-fat)
Juice of 1 1/2 lime, or more to taste
Salt to taste
Dried rice noodles
Extra-firm tofu, sliced into strips
Assorted Local Roots vegetables (get creative): sautéed mushrooms; greens; thinly sliced radishes, carrots, peppers; chopped scallions; fresh mint and cilantro

Heat stock in a saucepan. Stir in curry paste, coconut, and lime juice, add 1 teaspoon of salt, and taste. Add more of what it needs—will vary according to the strength of the curry paste and your taste buds.

Heat tofu by steaming or heating with a little salted broth

Prep vegetables, depending on what you are making (most can be prepared in advance)

Prepare rice noodles according to package instructions

Assemble pretty bowls with hot noodles, broth, and tofu, vegetables, and herbs on top—or let your crew assemble their own.

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