Saucy Red Curry Noodles & Spiced Tofu

Name: Saucy Red Curry Noodles & Spiced Tofu with Veggies & Coriander
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 1 unit carrot; 1 bag green beans; 1 unit capsicum; ½ unit lime; 1 bag coriander; 1 block firm tofu; 1 sachet Southeast Asian Spice Blend; ½ tsp salt; ½ tin Thai red curry paste; ½ tin coconut cream; ¾ cup water; 1 tsp brown sugar; 1 tbs soy sauce; 1 packet udon noodles

with Veggies & Coriander

4.0(696)

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Calories

:

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Protein

:

44.2g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Veggie

Spicy

Allergens:

Soy
Gluten
Wheat
May contain traces of allergens
Gluten
Peanuts
Sesame
Wheat

Sometimes you just want something a little saucier with a bit of heat! This dish is sure to please with its exotic combo of spices, veggies and coconut cream. Just add some chewy and soft udon noodles to carry all the incredible flavour.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2 clove

garlic

1 unit

carrot

1 bag

green beans

1 unit

capsicum

½ unit

lime

1 bag

coriander

1 block

firm tofu

(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)

1 sachet

Southeast Asian Spice Blend

½ tin

Thai red curry paste

(Contains: Soy; May be present: Peanuts.)

½ tin

coconut cream

1 packet

udon noodles

(Contains: Gluten, Wheat;)

Not included in your delivery

olive oil

½ tsp

salt

¾ cup

water

1 tsp

brown sugar

1 tbs

soy sauce

(Contains: Soy, Gluten;)

Nutritional Values

per serving

Energy (kJ)3757 kJ

Fat47.2 g

of which saturates26.9 g

Carbohydrate61.8 g

of which sugars20.1 g

Protein44.2 g

Sodium2227 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

Finely chop the garlic (or use a garlic press). Cut the carrot (unpeeled) into half-moons. Trim the green beans and slice into thirds. Roughly chop the capsicum. Zest the lime (see ingredients list) and cut into wedges. Roughly chop the coriander.

2

Cut the firm tofu into 2cm cubes. In a medium bowl combine the tofu, Southeast Asian spice blend, the salt and season with pepper. Toss to coat.

3

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the tofu and cook, turning, until browned all over, 3-4 minutes. Transfer to a plate lined with a paper towel.

4

Return the frying pan to a medium-high heat with a drizzle of oil. Add the green beans, carrot and capsicum and cook until softened, 3-4 minutes. Add the garlic, lime zest and Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute.

5

Add the coconut cream (see ingredients list), water, brown sugar, soy sauce and udon noodles to the veggies. Bring to the boil and then simmer until slightly thickened, 2 minutes. Stir through a squeeze of lime juice and remove from the heat.

TIP: Use a fork to separate the noodles.