Red Curry Noodles

Name: Red Curry Noodles
Total time: 30 min
Ingredients: 8 oz Rice noodle; 2 tbsp Olive oil; 2 cloves Garlic, minced; 1 Ginger, peeled grated; 14 oz Extra firm tofu, cubed; 3 tbsp Curry, paste; 4 cups Stir fry vegetables; 1 can Coconut milk; 2 tbsp Soy sauce; 2 tbsp Sugar; 1 tbsp Chili pepper, paste; 1 handful Cilantro, chopped

By Pinch of Yum · 30 min

Ingredients

Rice noodle8 oz
Olive oil2 tbsp
Garlic · minced2 cloves
Ginger · peeled grated1
Extra firm tofu · cubed14 oz
Curry · paste3 tbsp
Stir fry vegetables4 cups
Coconut milk1 can
Soy sauce2 tbsp
Sugar2 tbsp
Chili pepper · paste1 tbsp
Cilantro · chopped1 handful

Instructions

Boil the rice noodles for 3 to 5 minutes, depending on thickness. Drain and set aside.
Heat the olive oil over medium heat. Add the garlic and ginger and saute until soft and fragrant.
Press the tofu briefly between paper towels to remove extra water. Add the curry paste, tofu and vegetables to the pan and stir gently. Saute for about 10 minutes, until everything is starting to caramelize a little.
Add the coconut milk, soy sauce, sugar and chili paste, then stir in the chopped cilantro.
Add the cooked noodles and toss to combine.

Summarized from Pinch of Yum's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Ginger Tofu Coconut milk Extra firm tofu

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app