Red Thai Curry Vegetarian Noodles

    35 mins

    This great-tasting, medium-hot curry noodle is made with tofu—an exceptionally nutritious and low-fat ingredient that soaks up the fragrant flavour of the spice paste and vegetables.

    1 person made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 large onion, finely chopped
    • 1 tablespoon Thai red curry paste, or to taste
    • 125 g fresh baby corn cobs, halved lengthways
    • 100 ml diluted salt-reduced or homemade vegetable stock
    • 1 tablespoon salt-reduced soy sauce
    • 300 ml light coconut milk
    • 100 g broccoli, cut into small florets
    • 100 g thin green beans, trimmed
    • 1 red capsicum, quartered, deseeded and sliced
    • 350 g firm tofu, drained and cut into 2 cm cubes
    • 300 g Hokkien noodles or egg noodles
    • 2 tablespoons roughly chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a wok or large, deep frying pan, preferably non-stick. Add the onion and stir over a medium heat for 7–8 minutes until softened. Stir in the curry paste and cook for a few more seconds.
    2. Add the baby corn cobs and stir to coat in the curry paste. Gradually add the stock, soy sauce and coconut milk. Bring to a gentle simmer and cook for 1 minute. Carefully stir in the remaining vegetables and tofu cubes. Bring back to simmering point, then cover and cook for 5–6 minutes until the vegetables are just tender.
    3. Add the noodles to the vegetable mixture and cook, stirring, for a further minute. Stir in the chopped coriander and serve straight away.

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