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Red Curry Glass Noodles with Chickpeas.
By @missmarzipancom
100g (3.5 oz) glass noodles
1 1/2 cans (21 oz) coconut milk
1 can chickpeas, drained and rinsed
3 tbsp red curry paste
2 tbsp gf tamari (or soy sauce)
1/2-1 tsp garlic powder
1/2-1 tsp onion powder
A shake of dried chilli flakes
A pinch of coconut sugar, optional
Water if/as needed
Approx. 720 ml (3 cups) sautéed kale or baby spinach (or whatever greens you have on hand)
Approx. 240-480 ml (1-2 cups) leftover roasted veg, such as diced sweet potatoes or sliced butternut squash (or whatever veg you have on hand)
DIRECTIONS
Cover the noodles in boiling water (in a large bowl) and leave for 3-4 minutes.
Meanwhile add the coconut milk, drained chickpeas, curry paste, tamari and seasonings to a pan. Stir to combine and allow to bubble over medium heat while the noodles cook in the boiled water.
Add the cooked noodles to the curry, stir through (adding a little water if necessary). Add veg. Serve and enjoy!
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