Red Curry Noodles

Name: Red Curry Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 8 ounces stir fry rice noodles; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 thumb-size piece of ginger, peeled and grated; 14 ounces extra firm tofu, cubed; 3 tablespoons red curry paste; 4 cups stir fry vegetables (see notes); 1 (14-oz) can coconut milk; 2 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoons sriracha or chili paste; a handful of cilantro, chopped

Red Curry Noodles! Lots of fresh veggies, seared tofu, slurpable noodles, and a saucy coconut red curry sauce. Stovetop to table in 30 minutes flat!

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

8 ounces stir fry rice noodles
2 tablespoons olive oil
2 cloves garlic, minced
1 thumb-size piece of ginger, peeled and grated
14 ounces extra firm tofu, cubed
3 tablespoons red curry paste
4 cups stir fry vegetables (see notes)
1 (14-oz) can coconut milk
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoons sriracha or chili paste
a handful of cilantro, chopped

Steps

Boil for 3-5 minutes (depending on thickness). 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 chili paste. Throw in your cilantro.
Add the cooked noodles and toss to combine. YUM!