Red Curry With Noodles & Tofu
Recipe: #34910
May 12, 2020
Categories: Broccoli, Carrot, Asian, Wok/Stir-Fry, Non-Dairy, Vegetarian, Frozen Vegetables, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is r servings
Ingredients
Nutritional
- Serving Size: 1 (1834.8 g)
- Calories 1798
- Total Fat - 51.6 g
- Saturated Fat - 9.4 g
- Cholesterol - 14.9 mg
- Sodium - 2920.9 mg
- Total Carbohydrate - 292 g
- Dietary Fiber - 21.8 g
- Sugars - 41.9 g
- Protein - 53.4 g
- Calcium - 1654.8 mg
- Iron - 24.7 mg
- Vitamin C - 71.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Heat oil in a large wok over a medium to high hea and aAdd red curry paste and cook, stirring for 2 minutes and then add coconut milk and stock and stir to combine.
Step 2
Add noodles to the wok and bring to boil and then simmer for about 5 minutes, or until noodles are just tender and then add vegetables and cook, stirring for a further 2 minutes, or until vegetables are tender.
Step 3
Remove and serve noodles topped with tofu and onions.
Tips
No special items needed.
0 Reviews
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