Tofu & Green Curry Noodles

Name: Tofu & Green Curry Noodles with Veggies & Peanuts
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; ½ bag broccoli; 1 onion; 1 carrot; 3 clove garlic; 2 leaves makrut lime leaves; ½ lemon; 2 tbs plain flour; 1 packet udon noodles; ½ tbs brown sugar; 1 packet crushed peanuts; 1 tin coconut milk; 1 packet Plant-Based Fish Sauce; 1 packet Malaysian tofu; ¾ tin Thai green curry paste

with Veggies & Peanuts

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Topped with peanutty tofu, this fragrant meal packs oodles of flavour into every mouthful. The Thai green curry paste works its magic with the creamy coconut milk to create the moreish sauce, which the chewy udon and tender veggies mop up happily. Don't forget to add the lemon and plant-based fish sauce for some zing and to cut through the richness.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

•Spicy

Allergens:

Gluten

•Wheat

•Jordnødder

•Soja

•Schwefeldioxide und Sulfite

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ bag

broccoli

onion

carrot

3 clove

garlic

2 leaves

makrut lime leaves

lemon

1 packet

udon noodles

1 packet

crushed peanuts

1 tin

coconut milk

1 packet

Plant-Based Fish Sauce

1 packet

Malaysian tofu

¾ tin

Thai green curry paste

Not included in your delivery

olive oil

2 tbs

plain flour

½ tbs

brown sugar

Nutritional Values

Energy (kJ)3433 kJ

Fat38.4 g

of which saturates16.5 g

Carbohydrate77.4 g

of which sugars30.6 g

Protein32.7 g

Sodium2460 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Chop broccoli (see ingredients), including the stalk, into small florets. Thinly slice onion. Thinly slice carrot into half-moons. Finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. Zest lemon and slice into wedges. Bring a medium saucepan of water to the boil.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

Cut Malaysian tofu into 2cm chunks. In a medium bowl, combine the plain flour and a pinch of salt. Add tofu, tossing to coat. In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook tofu, turning, until browned all over, 3-4 minutes. Transfer to a plate.

Cook udon noodles in the saucepan of boiling water until tender, 3-4 minutes. In the last minute, gently stir with a fork to separate. Drain, rinse and set aside.

While the noodles are cooking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook broccoli, onion and carrot, tossing, until tender, 6-7 minutes.

TIP: Add a dash of water to the pan to help speed up the cooking process!

SPICY! You may find the curry paste hot! Add less if you're sensitive to heat.

Add garlic, makrut lime leaves and Thai green curry paste to the pan. Cook, stirring, until fragrant, 1-2 minutes. Add coconut milk, plant-based fish sauce, the brown sugar, lemon zest and a generous squeeze of lemon juice. Cook until slightly thickened, 1-2 minutes. Add drained noodles and cook, stirring, until warmed through and combined, 1 minute.