PS Curry Noodle Bowl
Chef: Marco Knox, ThePhytogenicChef.com
Makes: 2 Servings
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
INGREDIENTS
1 block low-fat tempeh
4 c low sodium vegetable stock
2 c water
2 cloves garlic minced
2 T + 2 t curry paste
8 oz brown rice noodles
1 lime
1 red pepper
2 zucchinis
DIRECTIONS
Rinse the produce and chop each into bite-sized pieces.
Chop the tempeh into small cubes, approximately ½”
Heat the vegetable broth and water in a pot on medium-low. Add the diced garlic, curry and brown rice noodles.
In a separate nonstick pan, turn the heat up to medium with a little bit of vegetable broth.
Once hot, add the cubed tempeh. Cook until one side is browned, then flip.
Add the veggies in with the tempeh and continue cooking until warm throughout and slightly browned on one side, then flip.
Turn the heat off the soup once the noodles are cooked.
Pour the soup into a serving bowl and add the veggies and tempeh. Squeeze the fresh lime on top.
Marco Knox has been cooking since he was 12 years old at his brother’s restaurant. Once he struck on his own, he worked everything from ‘fil ‘em and bill ‘em’ concepts, to 5-star dining and world-class resorts. Life and health issues, however, changed the menu. Marco, now The Phytogenic Chef, specializes in Whole Plant-Based Cuisine that saved his life. Visit him on social media and find his amazing menu planning program on my website, Facebook, Instagram, Twitter.