This recipe is simple, nutritious and incredibly delicious! Lotus rice ramen noodles are gluten free, vegan and ready in minutes and the Amaya coconut curry sauce ads a richness to the dish. Tastes great served warm or cool, this dish is the perfect option for any night of the week, any time of the year.
– 1 pack Lotus Foods Rice Ramen noodles (any flavour – in this recipe we used millet and brown and jade)
– 1 jar Amaya coconut curry sauce
– 1/2 eggplant
– 1/2 cup grape tomatoes
– 2 tbsp. chopped cilantro
– 1 brick tofu
– 1/4 cup goat cheese (optional)
– 3 tbsp. olive oil
– 1/2 lemon
– 1 clove garlic
– pinch of red chili flakes
– pinch of sea salt
Cut eggplant into thin slices and dress with olive oil, salt and pepper. Bake at 400 for about 15 minutes. Halfway through baking, turn eggplant slices over to bake on the other side.
Add 1 Ramen cake to 2 cups boiling water. When noodles begin to unfold after about 1 minute separate gently with a fork. Once fully soft, remove from water and strain noodles. Once strained, put into a bowl.
Cut tofu into cubes and place in pan with a little bit of olive oil to avoid sticking. Add 2 tbsp. Amaya coconut curry sauce and toss. Let simmer until tofu is golden.
Once tofu is cooked add to the bowl of Ramen noodles and toss. Then add, lemon, garlic, cilantro, tomatoes, goat cheese and roasted eggplant to the mixture. Flavour with red chili flakes and sea salt then toss again.
Serve warm or cold. Enjoy!