Red Curry Noodles
Ingredients
- 8 ounces 8 ounces rice noodles stir fry
- 2 tablespoons 2 tablespoons olive oil
- 2 garlic cloves , minced
- 1 ginger thumb-size piece of , peeled and grated
- 14 ounces 14 ounces extra firm tofu , cubed
- 3 tablespoons 3 tablespoons red curry paste
- 4 cups 4 cups stir fry vegetables (see notes)
- 1 coconut milk (14-oz) can
- 2 tablespoons 2 tablespoons soy sauce
- 2 tablespoons 2 tablespoons sugar
- 1 tablespoons 1 tablespoons srirachachili paste or
- cilantro a handful of , chopped
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Instructions
- Noodles: Boil for 3-5 minutes (depending on thickness). Drain and set aside.
- Garlic and Ginger: Heat the olive oil over medium heat. Add the garlic and ginger. Saute until soft and fragrant.
- Tofu and Vegetables: Give your tofu a quick press with paper towels to get extra water out. Add the curry paste, tofu, and the vegetables to the pan. Stir gently, and saute until the everything is almost starting to caramelize a little bit – about 10 minutes.
- Sauce: Add the coconut milk, soy sauce, sugar, and chili paste. Throw in your cilantro.
- Finish: Add the cooked noodles and toss to combine. YUM!
Source
Original recipe: View Original