Red Curry With Noodles & Tofu

r
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields r servings
OK

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 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 & Variations


No special items needed.

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