Crispy Tofu & Curried Egg Noodles
with Veggies & Crispy Shallots
- Eggs
- Gluten
- Wheat
- Soy
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- May contain traces of allergens
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.
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat;)
1
carrot
1
zucchini
1 packet
ginger paste
1 packet
katsu paste
1 tin
coconut milk
1 bag
Asian greens
1 packet
sweet chilli sauce
1 packet
crispy shallots
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
Not included in your delivery
olive oil
1 sachet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Ā¼ tsp
salt
Ā½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
ā¢ Boil the kettle. Half-fill a medium saucepan with the boiling water. Cook egg noodles in the boiling water over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. ā¢ Meanwhile, cut Japanese tofu into bite-sized chunks. In a medium bowl, combine tofu, cornflour, the salt and a pinch of pepper. ā¢ Drain and rinse the cooked noodles.
ā¢ 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. ā¢ Transfer tofu to a paper towel-lined plate. Cover to keep warm. ā¢ While the tofu is cooking, thinly slice carrot and zucchini into half-moons. Roughly chop Asian greens.
ā¢ Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. ā¢ Add ginger paste and Asian greens and cook, stirring, until fragrant and wilted, 1-2 minutes. ā¢ Stir in katsu paste, coconut milk and the soy sauce. Cook until combined and heated through, 2-3 minutes. ā¢ Add cooked noodles, stirring, until mixed through. Remove pan from heat.
ā¢ Divide curried egg noodles and crispy tofu between bowls. ā¢ Drizzle with sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the curry flavour, though some found it mild. A few suggested the coconut milk clashed with the katsu sauce.
- Ease of prep:Ā Quick and simple to make, with the crispy tofu being particularly easy and delicious for first-time tofu cooks.
- Suggestions:Ā Some preferred cooking carrots longer than zucchini. Several found the sweet chilli sauce unnecessary or clashing with curry flavours.
- Leftovers:Ā Reheated well, though a bit drier the next day. Adding cumin to leftovers was enjoyed by one customer.
- Portions:Ā Generous servings that often stretched to three meals for some, while others found it just right for two.
- Texture:Ā Many loved the crispy tofu, but some felt the noodles were too thin for this dish.
