By Chef Sara
On a busy weeknight, sometimes you just need a quick 15-minute meal to whip up and get some food in your rumbling belly, ASAP. Ideally, this meal would have some fresh vegetables, hunger-quelling protein, and healthy fats to keep you satisfied. And in a perfect world, it would look and taste amazing, too!
Well, we have some great news for you: this is the dish of your weeknight dinner dreams! Quick-cooking rice noodles bathe in an easy sweet and spicy curry sauce, which also serves to simmer tofu or tempeh, sliced carrots, and broccoli florets. Cilantro and lime kick it up and make you feel like you're having takeout for dinner (but we promise, this is better).
Try our 15-Minute Curry Noodles this week, and see how quick and delicious a weeknight dinner can be!
15-Minute Curry Noodles
4 ounces wide rice noodles, such as Pad Thai noodles
1 (13.5-ounce) can full-fat coconut milk
3 tablespoons red curry paste
2 tablespoons tamari soy sauce
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 cup diced tofu or tempeh
2 medium carrots, peeled and thinly sliced on the diagonal, about 1 cup
2 cups broccoli florets, about 1 medium-large head
Chopped cilantro and lime wedges, for garnish
Bring a medium pot of water to a boil for the rice noodles. When boiling, add the noodles and cook according to package instructions, typically 4 to 6 minutes. Drain, rinse with cold water, and set aside until needed.
Meanwhile, whisk together the coconut milk, curry paste, tamari, sugar, and lime juice in a large lidded pot, and add in the cubed tofu and carrots. Bring to a boil, then add the broccoli on top, but don’t stir: the broccoli steam on top of the sauce and doesn’t need to be covered. Lower the heat to medium-low, cover the pot, and allow to cook for 5 minutes.
Stir in the cooked noodles, then portion into serving bowls, being sure to top each bowlful with a generous ladleful of sauce. Garnish with cilantro and lime wedges if desired, and serve immediately.