Spicy Shanghai Coconut Curry Noodles

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

Recipe by Mama Of MontrealCourse: DinnerDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 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!

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