INGREDIENTS
Serves 4-6
- 1 packet flat rice brown noodles about 300g
- 2 tbsp olive oil
- 3 large carrots sliced julienne
- 2 broccoli stalks sliced julienne (I steam the heads and have as a side with this meal)
- 6 spring onions sliced thinly
- 4 tbsp red curry paste (add or reduce to your liking of spiciness)
- 1 block firm tofu
- 3 cloves minced fresh garlic
- 1 tsp ginger chopped finely
- 1 tsp honey
- 1 tin coconut milk
- 1 tin coconut cream
- 2 cups vegetable stock
- Coriander – a good handful, sesame seeds, lime and chilli flakes to garnish
METHOD
- Cook the noodles according to the packet instructions and set aside, toss with some olive oil to prevent sticking or place in an icy bowl of water.
- Heat a large deep fry pan over medium to high heat, add the olive oil, curry paste, garlic, ginger, honey and fry for about 2 minutes, add the spring onions and cook for a further 2 minutes.
- Add the julienne vegetables to the fry pan and cook for a further 5 minutes. Then pour in the coconut milk, coconut cream and vegetable stock and simmer on a low heat for 5-10 minutes. I like the vegetables still a little bit crunchy so I usually only do 5 minutes here.
- While the curry is simmering, slice up the tofu into small cubes and then fry in a fry pan with some olive oil until nice and crispy. Set aside.
- Once the curry has finished simmering and the vegetables are beginning to soften, add the noodles and toss to combine. Heat for a further 5 minutes until the noodles are hot. It is important to NOT add the noodles until you are almost ready to serve otherwise they will overcook.
- Scoop out the curry noodles into your serving bowls, sprinkle some crispy tofu on top and garnish with coriander (I like lots in this dish), sesame seeds and chilli flakes.
- Enjoy!
NOTES
If you have the time, a few hours prior to cooking this, dice up your tofu and place on some paper towel (bottom and on top) then cover with something heavy like a cook book. This removes a lot of the moisture from the tofu and will make it easier to fry and give you a crispier texture on the outside. You could also add lots more vegetables to this dish, get creative!
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