with Eggs Noodles & Asian Greens
For a weeknight plant-based dinner that’s ready in a blink of an eye, you’ll want to add this recipe to your rotation. Here, bouncy egg noodles and tender greens are tossed through a coconutty Japanese curry sauce and topped with marinated tofu and a sprinkling of crispy shallots and coriander for extra freshness and crunch factor.
Allergens
Utensils
Tags
Asian greens
1 packet
Japanese tofu
1
Coriander
1 packet
Crispy shallots
1 sachet
Baby spinach leaves
1 packet
Egg noodles
1 packet
Trimmed Green Beans
1 packet
Soy sauce mix
1 packet
Coconut milk
1 packet
Japanese Curry Paste
1 packet
Olive oil
1 drizzle
Water
0.25 cup
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside.
• Meanwhile, roughly chop Asian greens.
• Cut Japanese tofu into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, until golden, 3-4 minutes. Transfer to a bowl.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook trimmed green beans, until tender, 3-4 minutes.
• Add Asian greens and stir-fry until slightly wilted, 1 minute.
• Reduce heat to medium, then stir in Japanese curry paste, coconut milk, soy sauce mix and the water and cook until combined, 1-2 minutes. Season to taste.
• Stir through egg noodles and baby spinach leaves until wilted and combined. Season to taste.
• Divide coconut egg noodles between bowls. Top with Japanese tofu.
• Tear over coriander and sprinkle with crispy shallots to serve. Enjoy!
2920
kJ
Energy (kJ)
698
kcal
Calories
37.6
g
Fat
19.8
g
of which saturates
69.4
g
Carbohydrate
11.9
g
of which sugars
12.6
g
Dietary Fibre
27.1
g
Protein
0
mg
Cholesterol
1830
mg
Sodium
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with Rapid Rice & Coriander