One Pot Pasta (veganes Rezept)
Discover the ultimate weeknight meal with these incredibly flavorful Vegan One-Pot Coconut Curry Noodles. This dish comes together in a single pan, making cleanup a breeze, while delivering a symphony of aromatic spices, creamy coconut, and fresh vegetables that will tantalize your taste buds. It's a nourishing and satisfying option for a quick, delicious dinner.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortless Cleanup: Everything cooks in a single pot, minimizing dishes.
- Flavorful & Aromatic: A rich blend of red curry, coconut, and fresh vegetables creates an intoxicating aroma and taste.
- Speedy Meal: Ready in under 40 minutes, making it perfect for busy weeknights.
- Highly Customizable: Easily swap vegetables based on what's in season or what you have on hand.
- Nutritionally Balanced: Packed with plant-based protein, healthy fats, and fiber for a satisfying meal.
Ingredients
- 150 grams (5.3 oz) Mie noodles
- 200 milliliters (approximately 0.85 cups) full-fat coconut milk
- 350 milliliters (approximately 1.5 cups) vegetable broth
- 2 medium carrots, peeled
- 1 medium red onion
- 2 cloves garlic
- 250 grams (8.8 oz) sugar snap peas, trimmed
- 1 medium red bell pepper
- 1 teaspoon red curry paste (adjust to preferred spice level)
- 2 teaspoons natural peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil, plus extra for serving (optional)
- Salt, to taste
- Fresh cilantro or chopped peanuts, for garnish (optional)
Instructions
- Begin by preparing all your vegetables. Slice the red bell pepper into thin strips. Dice the red onion into small, even pieces. Mince the garlic cloves finely. Trim the ends of the sugar snap peas. Finally, julienne the carrots into thin, matchstick-like pieces. This 'mise en place' ensures a smooth cooking process.
- Heat 2 tablespoons of sesame oil in a large, deep frying pan or a Dutch oven over medium-high heat. Once shimmering, add the sliced bell pepper, diced onion, trimmed sugar snap peas, and julienned carrots. Sauté these vegetables for about 5 minutes, stirring occasionally, until they begin to soften and become slightly tender-crisp.
- Reduce the heat to medium. Add the minced garlic to the pan and cook for an additional minute, stirring continuously. Be careful not to burn the garlic, as this can impart a bitter flavor to the dish.
- Stir in the red curry paste and peanut butter. Continue to cook for another 3 minutes, stirring constantly to ensure the paste and peanut butter are well combined with the vegetables and release their aromatic flavors. The gentle heat helps to 'bloom' the spices in the curry paste.
- Pour in the soy sauce, full-fat coconut milk, and vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer uncovered for around 5 minutes. This allows the flavors to meld beautifully and the sauce to slightly thicken.
- Add the Mie noodles directly into the simmering sauce, ensuring they are mostly submerged. Cover the pan with a lid and cook for an additional 5 minutes, or according to package instructions, until the noodles are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
- Remove the pan from the heat. Give the noodles and vegetables a final good mix to evenly distribute the sauce. Taste and season with additional salt if needed. Serve immediately, optionally garnished with fresh cilantro or chopped peanuts for added texture and freshness.
Tools You’ll Need
- Large, deep frying pan or Dutch oven with a lid
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Essential Success Tips
- Proper Vegetable Prep: Ensure all vegetables are cut to a similar size for even cooking. Julienne carrots thinly so they cook quickly alongside the other ingredients.
- Don't Overcook Noodles: Mie noodles cook quickly. Check for tenderness at the 5-minute mark to prevent them from becoming mushy. Al dente is always better.
- Adjust Spice Level: The amount of red curry paste can be varied. Start with 1 teaspoon and add more at the end if you prefer a spicier dish. Always taste!
- Taste and Adjust Seasoning: Always taste the sauce before adding noodles and again before serving. Soy sauce provides saltiness, but you may need extra salt to balance the flavors.
- Submerge Noodles: Make sure the Mie noodles are mostly submerged in the liquid when added. If they aren't, gently push them down or add a splash more broth to ensure even cooking.
Professional Cooking Secrets
- Bloom the Curry Paste: Cooking the red curry paste with the vegetables for a few minutes before adding liquids deeply enhances its aromatic compounds and flavor intensity, creating a more complex curry base.
- Toasted Sesame Oil Finish: A drizzle of high-quality toasted sesame oil just before serving adds a final layer of nutty aroma and flavor, elevating the dish's overall complexity and authentic taste.
- Umami Boost: For an extra layer of savory depth, consider adding a teaspoon of white miso paste or a few drops of mushroom soy sauce along with the regular soy sauce and broth. This adds a subtle, rich umami kick.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the noodles, or in the microwave.
- Vegetable Variations: Feel free to add other quick-cooking vegetables like broccoli florets, sliced mushrooms, baby corn, or fresh spinach. Add spinach at the very end to simply wilt.
- Protein Boost: For added plant-based protein, stir in cubed firm tofu or edamame along with the other vegetables during the sautéing step.
Frequently Asked Questions
Can I use a different type of noodle?
Yes, you can. Ramen noodles, thin spaghetti, or even rice vermicelli can be used, but adjust cooking times according to package directions. Ensure they are thin noodles that cook relatively quickly in a saucy environment.
Is this dish spicy?
The spice level depends on the red curry paste you use. Start with 1 teaspoon for a mild flavor and add more if you prefer a hotter dish. Many curry pastes have varying heat levels, so check the label.
How can I make this dish gluten-free?
To make this dish gluten-free, ensure you use 100% buckwheat soba noodles or rice noodles instead of Mie noodles, and substitute regular soy sauce with tamari, which is a gluten-free alternative.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 420, Protein: 12g, Fat: 20g, Carbs: 45g, Fiber: 7g.
Allergy Information
Contains soy (soy sauce) and peanuts (peanut butter). For a peanut-free version, use almond butter or tahini and ensure your curry paste is nut-free. For a gluten-free version, use tamari and gluten-free noodles (e.g., rice noodles).
){kind=link}
No comment