Red Curry Noodles
Ingredients
The noodles
-
8
ounces
stir fry rice noodles
The sauce and seasoning
-
3
tablespoons
red curry paste
-
1
can (14 oz)
coconut milk
-
2
tablespoons
soy sauce
-
2
tablespoons
sugar
-
1
tablespoon
sriracha or chili paste
The vegetables and protein
-
4
cups
stir fry vegetables
-
14
ounces
extra firm tofu
The aromatics
-
2
cloves
garlic, minced
-
1
thumb-size piece
ginger, peeled and grated
-
a handful
cilantro, chopped
The cooking oil
Instructions
- Boil the rice noodles for 3-5 minutes, then drain and set aside.
- Heat olive oil in a pan over medium heat, then add minced garlic and grated ginger, sautéing until fragrant.
- Press tofu with paper towels to remove excess water, then add it along with the curry paste and stir fry vegetables to the pan. Sauté until everything starts to caramelize, about 10 minutes.
- Add coconut milk, soy sauce, sugar, and chili paste to the pan, and stir in the chopped cilantro.
- Finally, add the cooked noodles to the pan and toss everything together to combine.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
60g
Total protein
20g
Sodium
800mg
Cholesterol
0mg
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