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Crispy Tofu & Curried Egg Noodles
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Crispy Tofu & Curried Egg Noodles

Crispy Tofu & Curried Egg Noodles

with Veggies & Crispy Shallots

It's easy to make a curried noodle dish when you have a can of coconut milk, plus our katsu and ginger pastes handy. Top the saucy noodles with tofu that's crisp on the outside and tender on the inside, thanks to a quick cornflour coating.

Tags:
Climate Superstar
Veggie
Allergens:
Egg
Gluten
Wheat
Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

egg noodles

1

carrot

1

zucchini

1 packet

ginger paste

1 packet

katsu paste

1 tin

coconut milk

1 bag

Asian greens

1 packet

sweet chilli sauce

1 packet

crispy shallots

1 packet

Japanese tofu

Not included in your delivery

olive oil

1 sachet

cornflour

¼ tsp

salt

½ tbs

soy sauce

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Nutritional Values

Energy (kJ)3165 kJ
Fat31.8 g
of which saturates16.1 g
Carbohydrate94.8 g
of which sugars21.8 g
Protein27.9 g
Sodium2016 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. Cook egg noodles in the boiling water over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Meanwhile, cut Japanese tofu into bite-sized chunks. In a medium bowl, combine tofu, cornflour, the salt and a pinch of pepper. • Drain and rinse the cooked noodles.

2
2

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, shake excess flour off tofu and cook, tossing, until browned, 3-4 minutes. • Transfer tofu to a paper towel-lined plate. Cover to keep warm. • While the tofu is cooking, thinly slice carrot and zucchini into half-moons. Roughly chop Asian greens.

3
3

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. • Add ginger paste and Asian greens and cook, stirring, until fragrant and wilted, 1-2 minutes. • Stir in katsu paste, coconut milk and the soy sauce. Cook until combined and heated through, 2-3 minutes. • Add cooked noodles, stirring, until mixed through. Remove pan from heat.

4
4

• Divide curried egg noodles and crispy tofu between bowls. • Drizzle with sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!

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