Rice Noodles
with Red Curry Tomato Butter & Gingered Tomato Salad
INGREDIENTS
- 1 lime, juiced (divided)
- 2 tsp turbinado sugar
- 1 garlic clove, thinly sliced
- 1 oz fresh ginger, peeled and grated
- 6 oz grape tomatoes, halved
- 1 cucumber, halved lengthwise and thinly sliced
- 6 oz rice noodles
- 3 tbsp vegan butter
- 2 tbsp tomato powder
- 1 tbsp red curry paste
- ½ oz fresh cilantro, roughly chopped
- 2 tbsp crispy onions
- 2 tsp vegetable oil*
- 1 tsp olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring a large pot of salted water to a boil for the rice noodles. In a large bowl, combine just half the lime juice, turbinado sugar, garlic, and 2 tsp vegetable oil. Whisk to dissolve the sugar. Add ginger, tomatoes, and cucumber and gently toss to combine. (4-serving meal: use 4 tsp vegetable oil)
When the water in the large pot is boiling, add rice noodles and cook, 10 to 11 minutes. Reserve ½ cup cooking water. Drain noodles, return to the pot, and toss with 1 tsp olive oil to prevent sticking. (4-serving meal: reserve 1 cup cooking water, use 2 tsp olive oil)
Melt the butter in a large nonstick skillet over medium heat. Add tomato powder and red curry paste and whisk. Add cooked rice noodles and reserved cooking water and bring to a boil. Reduce to a simmer and cook until noodles are coated and sauce has thickened, 1 to 2 minutes. Add remaining lime juice, taste, and add salt as needed. TIP: If necessary, add a little warm water to create a smooth sauce.
Add cilantro to the tomato salad and toss. Divide rice noodles between bowls. Top with gingered tomato salad and sprinkle with crispy onions. Tuck in!