Red Curry Noodles
Total Time: 45 minutesYield: 4 Servings
Source: pinchofyum.com
Category: Pasta
Ingredients
8 ounces Rice Noodles2 tablespoons Olive Oil
2 cloves Garlic (minced)
1 whole Ginger (2-inch piece, grated)
14 ounces Tofu (extra firm, cut into cubes)
3 tablespoons Red Curry Paste
4 cups Stir Fry Vegetables
14 ounces Coconut Milk
2 tablespoons Soy Sauce
2 tablespoons Sugar
1 tablespoon Sriracha
1⁄4 cup Cilantro (chopped)
Directions
- Boil a pot of water. Place dry noodles in a bowl and soak noodles for 20 minutes. Drain and set aside.
- Heat the olive oil over medium heat. Add the garlic and ginger. Saute until soft and fragrant. 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.
- Add the coconut milk, soy sauce, sugar, and Sriracha. Add the noodles and toss to combine.
- Turn off heat and sprinkle with cilantro and toss well.