Green Curry Noodles Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
530 kcal
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Course
Main Course
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Cuisine
Asian
Green Curry Noodles Stir Fry
Description
This recipe’s green curry paste is made by blending green chili, garlic, ginger, packed cilantro with stems, lime juice, lime zest, ground coriander, cumin, salt, and coconut milk into a smooth aromatic paste. The noodles are cooked separately and set aside. Extra-firm tofu is pan-fried in neutral oil until edges are golden, then combined with sliced green onions (white parts), red bell pepper, and other chosen vegetables like mushrooms or baby eggplant, cooked briefly.
The green curry paste is added to the pan and brought to a simmer before the noodles are tossed in and thoroughly coated. The flavor offers freshness from the cilantro and lime, warmth from green chili and spices, and creaminess from coconut milk. Texture comes from firm tofu, tender-crisp vegetables, and chewy noodles. Garnishes include green onion tops, red pepper flakes, and black pepper for extra flavor and visual contrast.
This stir fry serves as a complete meal with protein, vegetables, and carbohydrate, suitable for a flavorful lunch or dinner. Its balance of spicy, sour, and creamy components matches well with casual dining. The recipe allows for various vegetable substitutions based on availability or preference, making it versatile.
Notes suggest soy-free alternatives like chickpea tofu or more vegetables for substitution. Adding coconut cream enriches the sauce further without overheating which preserves the paste’s fresh green color. This recipe showcases a homemade curry paste integrated directly into noodle stir fry, offering elevation over store-bought preparations.
Ingredients
For the green curry:
- 1 green chili use a mild one if you don't want the heat or remove the seeds for less heat, hot
- 2 cloves garlic
- 1/2 inch ginger piece
- 3/4 cup cilantro packed, with stems
- 2 teaspoons lime juice
- lime zest of 1
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup of coconut milk
For the stir fry:
- 2 teaspoons neutral cooking oil generic cooking oil
- 7 ounces extra-firm tofu pressed and cubed
- 2 green onion keep the greens for garnish, chopped
- 1 red bell pepper thinly sliced
- 1/2-1 cup mushroom broccoli, baby eggplant, other vegetables of choice, such as mushrooms
- 6 ounces rice noodle cooked according to the instructions on the package, or linguini
- red pepper flakes black pepper and green onions for garnish
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 a soy-free version, swap tofu with chickpea tofu or other beans and increase the vegetable content.
- Add a tablespoon of coconut cream when tossing all ingredients for a richer, creamier sauce.
- Avoid overheating the green curry paste after adding coconut milk to preserve its vibrant color.
- Consider additional vegetables like snow peas, carrots, broccoli florets, or summer squash for variety.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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