Fire Roasted Tomato & Coconut Veggie Noodles

Name: Fire Roasted Tomato & Coconut Veggie Noodles
Total time: 1200 s
Yield: 1-serving
Cuisine: Indian
Ingredients: 1/2 Cup coconut milk , unsweetened; 1/2 Cup tomatoes , roasted; 1/4 Cup Almond Butter; 3 Tablespoons Tamari; 1 Clove Garlic; 1 Lime; 1 Tablespoon Maple Syrup; 8 Package Rice Noodles Brown Ounces; 1 Onion Small , small - sized; 8 Cups Vegetables (of your choice); 1/4 Cup Vegetable Broth

Jessica @cook_7800255

Chicago

Hearty dairy-free and gluten-free dish that is still creamy and delicious!

Jessica @cook_7800255

Chicago

Hearty dairy-free and gluten-free dish that is still creamy and delicious!

Saved

Ingredients

20 mins

1-serving

1/2 Cupcoconut milk , unsweetened
1/2 Cuptomatoes , roasted
1/4 CupAlmond Butter
3 TablespoonsTamari
1 CloveGarlic
1Lime
1 TablespoonMaple Syrup
8 PackageRice Noodles Brown Ounces
1Onion Small , small - sized
8 CupsVegetables (of your choice)
1/4 CupVegetable Broth

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Steps

20 mins

1

Place all your sauce ingredients in a blender and blend until smooth. Set the sauce aside. In medium pot, boil some water and start cooking your noodles as specified on the package. While your noodles are cooking, heat a large pan to medium heat and pour vegetable broth in.
2

When your noodles are finished, drain them and pour into your veggies.
3

Cover the veggies and noodles with your sauce and heat on low to soften veggies a little more and coat your noodles. Serve hot, but it’s also awesome cold the next day.