Big Curry Noodle Pot Recipe

Name: Big Curry Noodle Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried asian-style wide whole wheat egg noodles; 2 tablespoons oil; 2 garlic cloves, finely chopped; 1 onion, chopped; 1 1/2 teaspoons red curry paste; 12 ounces extra firm tofu, cut into thumb-sliced slices; 1 (14 ounce) can coconut milk; 2 cups vegetable stock or 2 cups water; 2 teaspoons ground turmeric; 2 tablespoons shoyu, sauce; 1 tablespoon natural cane sugar; 1 lime, juice of; 2/3 cup peanuts; 1/3 cup slivered shallot; 1/3 cup chopped fresh cilantro

Servings: persons

8 ounces dried asian-style wide whole wheat egg noodles
2 tablespoons oil
2 garlic cloves, finely chopped
1 onion, chopped
1 1/2 teaspoons red curry paste
12 ounces extra firm tofu, cut into thumb-sliced slices
1 (14 ounce) can coconut milk
2 cups vegetable stock or 2 cups water
2 teaspoons ground turmeric
2 tablespoons shoyu, sauce
1 tablespoon natural cane sugar
1 lime, juice of
2/3 cup peanuts
1/3 cup slivered shallot
1/3 cup chopped fresh cilantro

1
Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
2
Heat oil in large saucepan over medium-high heat, then stir in garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant - just a minute or two.
3
Add the tofu and gently stir until coated with the curry paste.
4
Stir in the coconut milk, stock, turmeric, shoyu and sugar. Bring to a simmer and simmer gently for 5 minutes.
5
Remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
6
To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
7
Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces dried asian-style wide whole wheat egg noodles, 2 tablespoons oil, 2 garlic cloves, finely chopped, 1 onion, chopped, and more.

Yes, Big Curry Noodle Pot falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big Curry Noodle Pot

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