Green Curry Noodles Stir Fry

Name: Green Curry Noodles Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving
Ingredients: 1 hot green chili; 2 cloves of garlic; 1/2 inch piece of ginger; 3/4 cup of packed cilantro with stems; 2 teaspoons lime juice; zest of 1 lime; 1/2 teaspoon of ground coriander; 1/2 teaspoon of ground cumin; 1/2 teaspoon of salt; 1 cup of coconut milk; 2 teaspoons oil; 7 ounces extra-firm tofu; 2 green onions chopped; 1 red bell pepper; 1/2-1 cup of other vegetables of choice such as mushrooms; 6 ounces of rice noodles or linguini; pepper flakes

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5.0

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2
Calories
530 kcal
Course
Main Course
Cuisine
Asian

Green Curry Noodles Stir Fry

Danielle Hudson

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Ready in under 30 minutes, these Vegan Thai Green Curry Noodles are the perfect simple weeknight dinner recipe. They’re naturally vegan, packed with healthy veggies, fragrant with flavor and pair perfectly with any plant-based protein you want to add. No need for store-bought curry paste!

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Ingredients

Servings

For the green curry:

1 hot green chili use a mild one if you don't want the heat or remove the seeds for less heat
2 cloves of garlic
1/2 inch piece of ginger
3/4 cup of packed cilantro with stems
2 teaspoons lime juice
zest of 1 lime
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of salt
1 cup of coconut milk

For the stir fry:

2 teaspoons oil
7 ounces extra-firm tofu pressed and cubed
2 green onions chopped keep the greens for garnish
1 red bell pepper thinly sliced
1/2-1 cup of other vegetables of choice such as mushrooms broccoli, baby eggplant
6 ounces of rice noodles or linguini cooked according to the instructions on the package
pepper flakes, black pepper and green onions for garnish

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Instructions

Make the green curry paste. Add all of the ingredients to a blender and blend until smooth and set aside.
Cook the noodles according to instruction on package and set aside.
Heat a skillet over medium high heat. Add oil. Add the tofu and cook until the tofu is golden in the edges then add in the white parts of the onion and bell pepper and other veggies that you're using.
Add a good dash of salt and cook for 3-4 minutes. Move the veggies to the edge of the skillet so that you can pour the green curry paste in the middle. Pour the green curry in.
Once the paste is starting to boil, mix it in. Add in the noodles and toss well to coat. Taste and adjust salt and flavor. I usually add in 1/2 a teaspoon of sugar at this point to balance out the flavor. Adjust the salt, and sweet, and heat at the end. Then serve with pepper flakes, black pepper and green onions as garnish.

Notes

For Soyfree , use my chickpea tofu , chickpeas/beans, soyfree veggie meats or more veggies
corn, snow peas, carrots, cocktail tomatoes, small broccoli florets, summer squash, or asparagus would be great additions to this noodle dish
for a richer sauce, add a tbsp of coconut cream when tossing everything in the pan
don't heat the sauce too much or it will lose its lovely green color

Nutrition Information

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Calories 530kcal (27%) Carbohydrates 86g (29%) Protein 13g (26%) Fat 13g (20%) Saturated Fat 7g (35%) Sodium 657mg (27%) Potassium 546mg (16%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 2390IU (48%) Vitamin C 86mg (96%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 530 kcal

% Daily Value*

Calories	530kcal	27%
Carbohydrates	86g	29%
Protein	13g	26%
Fat	13g	20%
Saturated Fat	7g	35%
Sodium	657mg	27%
Potassium	546mg	12%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	2390IU	48%
Vitamin C	86mg	96%
Calcium	71mg	7%
Iron	3mg	17%