Red Curry Noodles #Red #Curry #Noodles

Red Curry Noodles

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!

 #Red #Curry #Noodles

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

Instructions

1. Noodles: Boil for 3-5 minutes (depending on thickness). Drain and set aside. 
2. Garlic and Ginger: Heat the olive oil over medium heat. Add the garlic and ginger. Saute until soft and fragrant.
3. 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.
4. Sauce: Add the coconut milk, soy sauce, sugar, and chili paste. Throw in your cilantro.
5. Finish: Add the cooked noodles and toss to combine. YUM!

Original Recipe Article from pinchofyum.com

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