with Red Curry Tomato Butter & Gingered Tomato Salad
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- 1 lime, juiced (divided)
- 2 tsp turbinado sugar
- 1 garlic clove, minced
- 1 oz fresh ginger, peeled, thinly sliced , and cut into matchsticks
- 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, leaves picked and tender stems reserved
- 2 tbsp crispy onions
- 2 tsp vegetable oil*
- 1 tsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
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.
When the water in the large pot is boiling, add rice noodles and cook for 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.
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 the noodles are coated and sauce has thickened, 1 to 2 minutes. Add remaining lime juice, taste, and add salt as necessary. TIP: If necessary, add a little warm water to create a smooth sauce.
Add the cilantro to the tomato salad and toss. Divide the rice noodles between bowls. Top with gingered tomato salad and sprinkle with crispy onions. Tuck in!