This dish is very cozy and filling, full of spice and creamy noodles. It has a fair amount of heat, but you can adjust that if you need to, and it is so delicious for a super quick and easy dinner. I love to make this and am excited that it is also vegan, which goes with my current goal of trying to limit how much meat my family eats. I hope you love it and let me know if you make it today! 🙂 Enjoy!
Spicy Shanghai Coconut Curry Noodles
Course: DinnerDifficulty: Easy6
servings5
minutes20
minutesIngredients
1 package Shanghai-style noodles (or Udon noodles)
2 Tablespoons olive oil
1 cup soft tofu
1 1/2 cups snow peas or vegetable of choice
1 cup cherry or heirloom tomatoes, halved
2 cloves garlic, minced
1/4 cup red curry paste (more or less depending on level of heat desired)
1 (15 oz) can coconut milk
1 lime, juiced
To garnish: fresh herbs, lime wedges, sliced chives
Directions
- Bring a large pot of salted water to boil. Cook noodles as per package directions. Drain and set aside.
- Slice tofu into strips and place on paper towel. Gently press, to remove excess moisture.
- In a large skillet or wok, heat olive oil over med-high heat. Place tofu in pan and cook until browned and crispy-looking. Add garlic and vegetables to pan and saute for 3-4 minutes.
- Stir in curry paste and continue to saute until fragrant, then add the coconut milk and season lightly with salt and pepper. Add lime juice to mixture.
- When sauce mixture begins to simmer, add the noodles and continue to let simmer about 2-3 minutes. Toss noodles gently to combine with vegetables in the sauce. Transfer to serving bowls and serve with lime wedges and fresh herbs. Enjoy!