When it comes to comfort food, noodle soups reign supreme, and we couldn't agree more.
Inspired by the aromatic Curry Laksa, we've infused our creation with an exciting twist from Sichuan cuisine. We've taken it up a notch by adding Pixian doubanjiang to boost the savoury notes and bring a flavour of Sichuan alongside our signature chilli oil.
serves 2
Ingredients
For the broth:
• 2 tbsp Coconut Oil
• 3 tbsp Red Curry Paste
• 2 tsp Gulp Chilli Oil
• 1⁄2 tbsp Doubanjiang
• 1⁄2 tsp Mild Curry Powder
• 1⁄4 tsp Ground Turmeric
• 1⁄4 tsp Ground Ginger
• 2 tbsp Shaoxing Rice Wine
• 400ml Coconut Milk
• 200ml Dashi/Stock/Water
• 3 tbsp Brown Sugar
• 1⁄2 a Lemon (zest and juice)
• Salt (to taste)
For the tempeh:
• 2 tbsp Vegetable Oil
• 200g Tempeh
• 1⁄2 a Lemon
• Salt (to taste)
To serve:
• 140g Dried Rice Noodles
• 160g Sugar Snap Peas
• 1 Spring Onion (sliced)
• Pickled Red Onions
• Shichimi Togarashi
• Gulp Chilli Oil
In a small sauce pan, begin by heating the coconut oil. Once melted, add the curry paste, chilli oil, doubanjiang, curry powder, turmeric and ginger. Gently fry until everything is fragrant and the oils are a deep red. Deglaze with the Shaoxing rice wine, and cook until the alcohol has evaporated. Add coconut milk, dashi/stock (or water) and stir until everything is combined. Simmer gently before adding the sugar and lemon. Season to taste with salt. Turn the heat down to low, and occasionally stir whilst you prep the remaining ingredients.
Prep a pan of boiling water and blanch the sugar snap peas for 1-2 minutes before removing. Cook the noodles according to packet instructions.
Whilst the noodles cook, place a frying pan over a medium heat and add the vegetable oil. Slice your tempeh in to 8 pieces. Fry each side for 2-3 minutes or until golden brown.
Finish with the juice from half a lemon, and a generous pinch of salt. Meanwhile, drain your noodles and shake off any excess water.
To serve, divide the noodles between 2 bowls before adding the broth and toppings. Finish each bowl with a couple pinches of shichimi togarashi, and drizzle over a spoonful or two of extra chilli oil.
recipe by @anotherplantbasedboy