with Easy-Prep Veggies
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 our quick one-step coater.
Allergens
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
Japanese 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 Japanese 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, 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. • Add cooked noodles, then cook, stirring, until coated, 1 minute.
• Divide curried egg noodles between bowls. Top with crispy tofu • Drizzle with sweet chilli sauce. Enjoy!
847
kcal
Calories
3540
kJ
Energy (kJ)
37.7
g
Fat
19.9
g
of which saturates
95
g
Carbohydrate
23.8
g
of which sugars
10.8
g
Dietary Fibre
28.9
g
Protein
0
mg
Cholesterol
2450
mg
Sodium
with Easy-Prep Veggies & Sweet Chilli Drizzle
