Red Thai noodle bowl
8
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Thai flavours give this veggie dish the edge. Don’t forget the fresh lime at the end for added zing
Ingredients
Vegetable Oil
1 tablespoon(s)
Plain Tofu
280 g, extra firm
Garlic
2 clove(s), crushed
Root Ginger
20 g, peeled and grated
Coriander, fresh
1 tablespoon(s), leaves picked and stalks finely chopped
Stir fry mixed vegetables
570 g
Curry paste
100 g, Red Thai
Egg noodles, fresh
300 g, prepared as instructed
Roasted Salted Peanuts
25 g
Lime
1 medium, cut into wedges
Instructions
1
Heat the vegetable oil in a large frying pan or wok over a high heat. Fry the tofu for 5 minutes until golden. Remove and set aside.
2
Add the garlic, ginger and coriander stalks to the pan and fry for 1 minute, until fragrant. Add the stir-fry vegetables and fry for 4-5 minutes, until softened. Add the curry paste and fry for a further minute.
3
Mix in the noodles and cook for a further 3 minutes, adding the tofu back to the pan for the final minute to heat through.
4
Divide the mixture between 4 bowls, topping with the coriander leaves and the peanuts. Serve each with a lime wedge to squeeze over.
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