Golden Tofu & Katsu Curry Noodles
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Golden Tofu & Katsu Curry Noodles

Golden Tofu & Katsu Curry Noodles

with Veggies & Crispy Shallots

It's easy to make a curried noodle dish when you have a can of coconut milk, plus our katsu 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.

Tags:
Quick
Veggie
Climate Superstar
Allergens:
Egg
Gluten
Wheat
Soy

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1

carrot

1

zucchini

1 packet

Japanese tofu

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

1 sachet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

ginger paste

1 packet

katsu paste

1 packet

coconut milk

1 packet

sweet chilli sauce

1 packet

baby spinach leaves

1 packet

crispy shallots

Not included in your delivery

olive oil

½ tbs

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)2985 kJ
Fat33.2 g
of which saturates18.4 g
Carbohydrate83.2 g
of which sugars17 g
Protein27.6 g
Sodium2057 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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, slice carrot and zucchini into half-moons. • Cut Japanese tofu into bite-sized chunks.

2
2

• In a medium bowl, combine tofu, cornflour and a pinch of salt and pepper. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, shake excess flour off tofu and cook, tossing, until browned, 3-4 minutes. • Transfer tofu to a paper towel-lined plate. Cover to keep warm.

3
3

• Return frying pan to medium-high heat. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Stir in katsu paste, coconut milk, sweet chilli sauce, the soy sauce and a splash of water, until combined and heated through. • Add cooked noodles and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute.

4
4

• Divide tofu and coconut curry noodles between bowls. • Sprinkle with crispy shallots to serve. Enjoy!