Creamy Thai Pumpkin Coconut Lo Mein [Vegan, Gluten-Free]
Take a unique spin on pumpkin this season with some Pumpkin Coconut Lo Mein! Creamy pumpkin combined with rich coconut gives this dish a full-bodied flavor that will leave you wanting more. Filling and satisfying, it will definitely warm you up!
Ingredients You Need for Creamy Thai Pumpkin Coconut Lo Mein [Vegan, Gluten-Free]
How to Prepare Creamy Thai Pumpkin Coconut Lo Mein [Vegan, Gluten-Free]
- If using dried shiitake mushrooms, soak them in hot water for 30 minutes. Thinly Slice.
- In a pot, sauté ginger, garlic and curry paste till fragrant.
- Add in mushrooms and stir fry for about 30 seconds.
- Add coconut milk, broth, pumpkin puree.
- Bring the pot to a boil, add in the bell peppers and turn the heat to a simmer.
- Let it simmer for 10-15 minutes till everything is soft and full incorporated. Season with salt, sugar and squeeze lime juice.
- Serve over noodles with coriander, spring onions, pan fried tofu, peanuts.
Nutritional Information
Per Serving: Calories: 201| Carbs: 16g | Fat: 11g | Protein: 7g | Sodium: 567mg | Sugar: 5g
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