with Easy-Prep Veg & Sweet Chilli Sauce
It's easy to make a curried noodle dish when you have a can of coconut milk, plus our Japanese curry and ginger pastes handy. Top the saucy noodles with tofu that's crisp on the outside and tender on the inside, thanks to a quick cornflour coating.
Allergens
Utensils
Tags
Coconut milk
One-step coater
1 sachet
Egg noodles
1 packet
Ginger paste
1 packet
Japanese Curry Paste
1 packet
Sweet chilli sauce
1 packet
Malaysian tofu
1
Asian stir-fry mix
1 packet
Olive oil
1 drizzle
Salt
0.25 tsp
Soy sauce
0.5 tbs
• 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, cut Malaysian tofu into bite-sized chunks.
• In a medium bowl, combine tofu and one-step coater.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, shake off excess flour and cook tofu, tossing, until browned, 3-4 minutes.
• Transfer tofu to a paper towel-lined plate. Cover to keep warm.
• Wipe out frying pan, then return pan to high heat with a drizzle of olive oil. Cook Asian stir-fry mix until just tender, 2-3 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Stir in Japanese curry paste, coconut milk and the soy sauce until combined and heated through, 2-3 minutes. Season to taste with salt and pepper.
• Add cooked noodles, stirring, until coated, 1 minute.
• Divide coconut curry noodles between bowls. Top with tofu.
• Drizzle over sweet chilli sauce to serve. Enjoy!
TIP: Keeping a portion for later? See storage and reheating instructions under allergens!
3480
kJ
Energy (kJ)
833
kcal
Calories
35.8
g
Fat
19.6
g
of which saturates
98.6
g
Carbohydrate
27.5
g
of which sugars
11.5
g
Dietary Fibre
24.3
g
Protein
0
mg
Cholesterol
2420
mg
Sodium
with Easy-Prep Veggies & Sweet Chilli Drizzle
