Quick Japanese Tofu, Prawn & Coconut Curry Broth
with Egg Noodles & Asian Greens
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Broccoli
1
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
Utensils
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!
