Honeygrow Dupe Noodles

First, prep all your veggies and fruit. Chop up 1/2 cup of pineapple, slice 1/2 a jalapeño, shred a small carrot, and chop 1 cup of broccoli florets. Cube a block of tofu. Set these aside and mix together the sauce: Whisk 1 tbsp of red curry paste, 2 tbsp of soy sauce, 1 tsp of rice vinegar, 3 tbsp of full fat coconut milk, 1 tbsp of mayo, 1 tbsp of coconut sugar, and 1 tsp of sriracha until smooth. Next, boil a pot of water. Once boiling, add 2 servings of rice noodles and cook using the package directions. In a frying pan on medium-high heat (or wok), add 2 tbsp of coconut oil and the cubed tofu. Pan fry the tofu until it’s golden brown, for around 5 minutes. Add the prepped vegetables (pineapple, jalapeño, carrot, broccoli) and 1 minced clove of garlic to the pan and pan fry for about 4 minutes on high heat. Add in the prepared sauce and stir. Then add the cooked noodles and stir again to combine everything. Serve topped with fresh cilantro and fried shallots!