One-Pot Curry Noodles
User Reviews
4.7
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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
3 - 4
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Calories
601 kcal
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Course
Side Dish, Main Course
One-Pot Curry Noodles
Description
In this One-Pot Curry Noodles recipe, ginger slices and minced garlic sauté briefly in olive oil to build an aromatic base. Thai red curry paste is then stirred in, releasing its spices. Vegetable broth is added and brought to a boil, followed by stirring in creamy full-fat coconut milk, honey for mild sweetness, and salt. Cubed extra-firm tofu and rice noodles cook directly in the simmering liquid, softening noodles and infusing the tofu. Julienned carrots are stirred in last for texture and freshness. Optional lime juice brightens the dish, and garnishes like cilantro, bird's eye chili, and black sesame seeds enhance flavor and presentation.
This dish presents a creamy, mildly spicy noodle bowl with tender tofu and layered vegetable textures, well-suited for a vegetarian meal.
It is important to verify the curry paste is vegetarian, as some brands may contain fish ingredients.
Ingredients
For the one-pot curry noodles:
- 1 ½ tablespoons olive oil
- 1 tablespoon ginger sliced
- 3 garlic minced, cloves
- 2 tablespoons Thai red curry paste
- 5 cups vegetable broth
- ¾ cup coconut milk full-fat
- 1 tablespoon honey (or agave for vegan version)
- 1 teaspoon salt ,depending on your taste
- 14 ounce extra-firm tofu drained and cubed, container
- 8 ounces rice noodles
- 2 large carrot peeled and julienned
- 1 ½ tablespoons lime juice optional
Optional garnishes:
- cilantro sliced
- bird's eye chili or Thai chili
- black sesame seeds chopped
- scallions
Instructions
- Heat the oil in a heavy pot over medium-high heat.
- Add the sliced ginger and sauté for about 30 seconds.
- Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute. The red curry paste usually contains a tiny bit of liquid, so there will be some splattering when you heat the paste in the pot. Be careful here.
- Stir in the vegetable broth, cover the pot and bring everything to a boil.Once the broth has boiled, add the coconut milk, honey (or agave) and salt, and bring the broth back to boil again.
- Add the cubed tofu and noodles, and cook everything, uncovered, for 4 to 5 minutes, until the rice noodles have softened.
- Turn off the heat and stir in the julienned carrots. Finish off the curry noodles with lime juice, if you like.
- Garnish noodles with cilantro, chilis and sesame seeds.
Notes
- Verify your curry paste contains no animal products to maintain a vegetarian dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 4
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 85g | 28% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 2605mg | 109% |
| Potassium | 539mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 10432IU | 209% |
| Vitamin C | 8mg | 9% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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