Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Curry Noodles! My favorite two loves in one dish: spicy, slurpy curry sauce coating whole wheat pasta and stir-fried veggies.
Do I really need to say anything else?
How about the fact that BL has requested this dish 3 separate times since I first made it a few weeks ago. Three. My husband who hates all things curry wants to eat this dish on a regular basis.
*Drops the Mic* We’re done here.
Here is my ultimate litmus test for what gets to go on this space: do I end up eating bite after bite as I’m cooking? Because, honestly, if you’re not tempted to taste the entire way through, it’s not a show-stopping winner. When your kitchen begins to smell like a Thai restaurant, good luck waiting until you sit down to the table.
The first time I made this I went a little crazy with the vegetable add-ins. A shock to no one I am sure. While it tasted great, all the extra stuff overpowered the simplicity of the noodles and lightly fried tempeh.
A good reminder that sometimes more is just more, and how fairly simple dishes sometimes taste the best. I ended up sticking with only red bell pepper strips and scallions which complement the spicy sauce perfectly.
Low maintenance + simple ingredients make this an easy weeknight dinner you will keep coming back to. Boil the noodles, saute the tempeh, make the sauce, heat together. This complete meal is ready in less than 30 minutes!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Curry Noodles! Low maintenance + simple ingredients make this an easy weeknight dinner you will keep coming back to. This complete meal is ready in less than 30 minutes!
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