15-Minute Curry Noodles
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.
Ingredients
- 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 cup medium carrots, peeled and thinly sliced on the diagonal
- 2 cup broccoli florets, about 1 medium-large head
- Chopped cilantro and lime wedges, for garnish
Instructions
- 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.
