Comfort food means different things to different people. Depending on the time and how I feel, I switch between crispy dosa to pappu annam to soothing rasam to potato fry or even a hot cup of ginger tea. For me, anything that I grew up with or associate to my childhood or anything that remind me of good memories or make me feel better – I consider it comfort food. A bowl of maggi noodles sound very comforting on a day it is raining outside or if you were starving and it was the first thing you could make easily. During my hostel days in Bangalore, I survived with hot cups of noodles on many nights and may be that, or the fact that the husband walking into my life, converting something as simple of noodles the most delicious thing in the world, with his fried egg on top – I consider noodles, really comforting. Today, I am sharing the recipe of a warm comforting bowl of Thai Style Vegetable Curry Noodles!
This recipe of Vegetable Curry Noodles is vegan. I used homemade vegan peanut curry sauce with coconut milk and it is so so delicious, even if I say so myself. The curry itself is creamy and rich, I loaded it up with a bunch of vegetables – carrots, French beans, bok choy, boiled chickpeas and lots of onions & garlic. I used two versions of noodles, only because I had small quantities of both left.
In a wok heat oil. Add finely chopped garlic.
As they turn golden, add finely chopped onions and mixed vegetables.
Cook on medium heat until the onions are soft and the carrots & French beans are half cooked. Now add the prepared curry paste. Wash the blender and add the water into the wok.
Next add boiled chickpeas (you can also add the water used to cook the chickpeas, it adds a thickness to the curry)
After 3-4 mins, add chopped bok choy. Cook for another 3-4 mins.
Add salt as needed for the curry and 1 teaspoon of brown sugar.
As most of the vegetables are cooked (but are still a bit crunchy), add curry powder. You can also add garam masala powder instead of curry powder.
After a minute, add coconut milk.
As it comes to a single boil, remove from heat and add chopped coriander leaves.
Meanwhile cook the noodles with enough water and salt, in a few drops of oil until al dente.
Drain off the noodles and place them in serving bowls.
Scoop curry sauce all over the noodles and top off with roasted & crushed peanuts, roasted sesame seeds and golden roasted garlic. Serve hot!
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