HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSaucy Red Curry Noodles & Spiced Tofu
Saucy Red Curry Noodles & Spiced Tofu

Saucy Red Curry Noodles & Spiced Tofu

with Veggies & Coriander

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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.


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 unit


1 bag

green beans

1 unit


½ unit


1 bag


1 block

firm tofu

(ContainsSoyMay be present Gluten, Peanuts, Sesame)

1 sachet

Southeast Asian Spice Blend

½ tin

Thai red curry paste

(ContainsSoyMay be present Peanuts)

½ tin

coconut cream

1 packet

udon noodles


Not included in your delivery

olive oil

½ tsp


¾ cup


1 tsp

brown sugar

(May be present Gluten, Peanuts, Sesame, Milk, Tree Nuts, Soy)

1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3757 kJ
Fat47.2 g
of which saturates26.9 g
Carbohydrate61.8 g
of which sugars20.1 g
Dietary Fibre0 g
Protein44.2 g
Cholesterol0 mg
Sodium2227 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


Divide the coconut curry noodles between bowls and top with the tofu. Sprinkle over the coriander. Serve with remaining lime wedges.