Quick Japanese Tofu, Prawn & Coconut Curry Broth

Name: Quick Japanese Tofu, Prawn & Coconut Curry Broth with Egg Noodles & Asian Greens
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Broccoli; 1 Japanese Tofu; 1 packet Coriander; 1 sachet Crispy Shallots; 1 packet Baby Spinach Leaves; 1 packet Egg Noodles; 1 packet Asian Greens; 1 packet Soy Sauce Mix; 190 g Peeled Prawns; 1 packet Coconut Milk; 1 packet Japanese Curry Paste; 1 drizzle olive oil; ¼ cup water

with Egg Noodles & Asian Greens

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For a weeknight plant-based dinner that's ready in a blink of an eye, you'll want to add this recipe to your rotation. Here, bouncy egg noodles and tender greens are tossed through a coconutty Japanese curry sauce and topped with marinated tofu, prawn and a sprinkling of crispy shallots and coriander for extra freshness and crunch factor.

We’ve replaced the green beans in this recipe with broccoli florets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Crustaceans

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Broccoli

Japanese Tofu

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

1 packet

Coriander

1 sachet

Crispy Shallots

1 packet

Baby Spinach Leaves

1 packet

Egg Noodles

(Contains: Gluten, Wheat, Eggs;)

1 packet

Asian Greens

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Coconut Milk

1 packet

Japanese Curry Paste

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutritional Values

Calories770 kcal

Energy (kJ)3220 kJ

Fat38.8 g

of which saturates20.4 g

Carbohydrate69 g

of which sugars11.8 g

Dietary Fibre15.7 g

Protein43.9 g

Sodium2470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

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, roughly chop Asian greens.
• Cut Japanese tofu into 2cm chunks.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.

• When the oil is hot, cook prawns and tofu, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook trimmed green beans, until tender, 3-4 minutes.

• Add Asian greens and stir-fry until slightly wilted, 1 minute.

• Reduce heat to medium and stir in Japanese curry paste, coconut milk, soy sauce mix and the water and cook until combined, 1-2 minutes. Season to taste.

• Stir through egg noodles and baby spinach leaves until wilted and combined. Season to taste.

• Divide coconut egg noodles between bowls. Top with Japanese tofu and prawns.

• Tear over coriander and sprinkle over crispy shallots. Enjoy!