Massaman curry with sweet potatoe-zoodles & chickpeas

There is nothing wrong with chickpeas and sweet potatoes,
but we have now discovered a new favourite recipe: Massaman curry from the Asia shop.
The list of ingredients didn't include sugar, cow's milk or wheat products, so we got involved and were surprised.

Ingredients (for 4 pers.):
1 large sweet potato
250 g thin rice noodles
1 small tin of chickpeas
4 carrots
1 smoked tofu
1 tsp coconut oil
1 bunch parsley
1 tbsp chopped coriander (optional)
5 chopped mint leaves :(optional)
1 tbsp Massaman curry paste
1 can coconut milk
200-250 ml rice milk
4 tablespoons soy sauce (e.g. Liquid Aminos)

Preparation

1. Peel the sweet potato, turn it through the spiral cutter and put it aside.
2. Prepare the rice noodles according to the instructions on the packet, cool and set aside.
3. Peel the carrots and cut them into thin slices with a peeler.
4. Wash and chop the parsley.
5. Wash chick peas
6. Dice the tofu.
7. Heat the coke oil in a pan, add the Massaman paste and fry briefly.
8. Add the carrots, tofu and chickpeas and stir fry for about 2 minutes.
9. Deglaze with rice milk and simmer for 5 minutes.
10. Fold in half of the parsley, coriander and mint and add the coconut milk.
11. Stir well and simmer for 7 minutes.
12. Fold in the sweet potatoes and let simmer at low temperature for 2-3 minutes.
13. Add the rice noodles, soy sauce and half of the remaining parsley.
14. Stir well and let simmer for another 2 minutes so that everything gets a pleasant temperature.
15. Divide into plates and garnish with parsley.
16. We have added some almond paste, pumpkin seeds, poppy seeds and goji berries.
17. You can also add some soy sauce, salt or pepper. Depending on how you like it.
18. Bon Epi-tit!