Coconut Curry Noodle Bowl

Name: Coconut Curry Noodle Bowl
Ingredients: 8 ounce udon or rice noodles; 2 tablespoon vegetable or coconut oil; 6 cloves garlic, minced; 1 tablespoon minced ginger; 2 tablespoon red curry paste; 1 teaspoon turmeric; 1 (1-pound) package nasoya extra-firm tofu, drained and cubed; 2 teaspoon sea salt; 2 (13.5-ounce) cans coconut milk; 1 tablespoon brown sugar; 1 tablespoon lime juice; toppings: chopped fresh basil or cilantro, toasted cashews, lime wedge

Nasoya|Aug. 10, 2017 11:54 am EST

4.5 (2 ratings)

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Created by Chef Chloe Coscarelli for Nasoya.

Servings

4

Ingredients

8 ounce udon or rice noodles
2 tablespoon vegetable or coconut oil
6 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoon red curry paste
1 teaspoon turmeric
1 (1-pound) package nasoya extra-firm tofu, drained and cubed
2 teaspoon sea salt
2 (13.5-ounce) cans coconut milk
1 tablespoon brown sugar
1 tablespoon lime juice
toppings: chopped fresh basil or cilantro, toasted cashews, lime wedge

Directions

Bring a large pot of heavily salted water to a boil over high heat.Add the noodles and cook according to package directions.Drain and rinse with cold water, reserving pot for later use.In the reserved pot, heat the oil over medium heat. Add the garlic, ginger, curry paste, and turmeric. Stir for 1 minute until fragrant.Add the tofu and salt, and gently toss until tofu is coated. Add the coconut milk, cooked noodles, brown sugar, and lime juice.Cook over medium heat until heated through and adjust seasoning to taste.Serve into bowls and garnish with fresh herbs, cashews, and a lime wedge.