Spicy Vegetarian Thai Noodle Bowl Recipe

The Spicy Vegetarian Thai Noodle Bowl Recipe is one of those comfort dishes that seem to make everything more pleasant. The Noodle Bowl is an easy one pot dish with a that is has a thai flavored light broth, packed with vegetables, noodles and sesame crusted tofu.  Rice Vermicelli Noodles (Thin), Vegetable stock, Thai Red Curry Paste, Dark soy sauce, Rice Vinegar, Ginger, Garlic, Tofu, Carrots (Gajjar), Red Bell pepper (Capsicum), Yellow Bell Pepper (Capsicum), Baby corn, English Cucumber, Basil leaves, Mint Leaves (Pudina), Coriander (Dhania) Leaves, Alfalfa Sprouts, Roasted Peanuts (Moongphali), Chilli oil, Sesame seeds (Til seeds), Salt and Pepper, Thai Red chilli (Birds Eye Chilli), Lemon wedges   500 grams Rice Vermicelli Noodles (Thin) 3 cups Vegetable stock 1 tablespoon Thai Red Curry Paste 2 teaspoons Dark soy sauce 1 tablespoon Rice Vinegar 2 inch Ginger , grated 4 cloves Garlic , minced 100 grams Tofu , diced 2 Carrots (Gajjar) , julienned 1/2 Red Bell pepper (Capsicum) , thinly sliced 1/2 Yellow Bell Pepper (Capsicum) , thinly sliced 10 Baby corn , sliced 1 English Cucumber , cut into wedges 1 sprig Basil leaves 1 sprig Mint Leaves (Pudina) Coriander (Dhania) Leaves , few sprigs 1/4 cup Alfalfa Sprouts 1/4 cup Roasted Peanuts (Moongphali) 2 teaspoons Chilli oil 1/2 cup Sesame seeds (Til seeds) Salt and Pepper Thai Red chilli (Birds Eye Chilli) , deseeded for garnish Lemon wedges , for serving     30   20     To begin making the Spicy Vegetarian Thai Noodle Bowl Recipe, cook the rice noodles.Heat a saucepan with water and bring it to a rolling boil. Add the noodles and let it cook for about 3-4 minutes. Turn off the flame, drain the water and transfer the noodles into a strainer. Rinse the noodles in cold water to prevent it from getting overcooked from the heat. Drizzle some oil over the noodles, so they don’t stick to each other and keep aside.Rub some chili oil on the tofu cubes. Sprinkle with sesame seeds, salt, pepper.Heat a grilling pan over medium heat. Place the tofu on the grill pan and grill for 2-3 mins per side. Heat a teaspoon of oil in wok over medium high heat. Add the vegetables – carrots, bell peppers and baby corn and stir fry them until just about done. Add the cooked noodles and stir fry for a few more seconds and turn off the heat. Heat oil in medium saucepan over medium heat. Add ginger and garlic and stir fry for a few seconds. Add the thai red curry paste and cook for 3-4 mins till the raw smell goes away. Add the vegetable stock ,vinegar and soy sauce; bring to a boil. Simmer this mixture for 20 minutes minutes. Add salt & pepper as needed.Note: Soya sauce has a lot of salt, so add the salt cautiously. Place carrots, bell pepper, and cucumber in a bowl, divide noodles evenly among 4 serving bowls; pour 3/4 cup warm thai curry sauce into each bowl. Sprinkle evenly with herbs, alfalfa sprouts and peanuts; drizzle chili oil over top.Serve the Spicy Vegetarian Thai Noodle Bowl as a wholesome weeknight meal or even for parties when you have friends and family over. Finish the meal with a dessert of Tender Coconut Ice Cream Recipe.