Tofu & Coconut Curry Noodles
with Easy-Prep Veggies- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Soy
- Peanuts
- Sesame
- Gluten
It's easy to make a curried noodle dish when you have a can of coconut milk, plus our Japanese curry 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.
Ingredients
1 packet
Coconut Milk
1 sachet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs;)
1 packet
Ginger Paste
1 packet
Japanese Curry Paste
1 packet
Sweet Chilli Sauce
1
Japanese Tofu
(Contains: Gluten, Wheat, Soy; May be present: Peanuts, Sesame.)
1 packet
Asian Stir-Fry Mix
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside. • Meanwhile, cut Japanese tofu into bite-sized chunks.
• In a medium bowl, combine tofu and one-step coater. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, shake off excess flour and cook, tossing, until browned, 3-4 minutes. • Transfer tofu to a paper towel-lined plate. Cover to keep warm.
• Wipe out frying pan, then return pan to high heat with a drizzle of olive oil. Cook Asian stir-fry mix until just tender, 2-3 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Stir in Japanese curry paste, coconut milk and the soy sauce until combined and heated through, 2-3 minutes. Season to taste.
• Divide curried egg noodles between bowls. Top with crispy tofu • Drizzle with sweet chilli sauce. Enjoy!
