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15-Minute Curry Noodles

Yields1 ServingCook Time5 mins

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.

 4 oz wide rice noodles, such as Pad Thai noodles
 1 (13.5-ounce) can full-fat coconut milk
 3 tbsp red curry paste
 2 tbsp tamari soy sauce
 2 tbsp brown sugar
 2 tbsp fresh lime juice
 1 cup diced tofu or tempeh
 2 cups medium carrots, peeled and thinly sliced on the diagonal
 2 cups broccoli florets, about 1 medium-large head
 Chopped cilantro and lime wedges, for garnish
1

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.