Fragrant Double Tofu & Coconut Curried Noodles

Name: Fragrant Double Tofu & Coconut Curried Noodles with Asian Veggies & Lime
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; 1 Udon Noodles; 1 Asian Greens; 1 Capsicum; Garlic; 1 Lime; 2 Plain Tofu; 1 Ginger & Lemongrass Paste; 1 Curry Powder; 1 Coconut Milk; 1 Vegetable Stock Powder; 1 Crispy Shallots

with Asian Veggies & Lime

Get up to $175 off

Creamy coconut curry meets slurp-worthy udon noodles in this flavour-packed bowl of comfort! With golden tofu, a variety of veggies, and a crunchy sprinkling of crispy shallots, every bite is a perfect balance of rich, fresh, and fragrant. Get ready for a deliciously cosy curry adventure!

Tags:

Veggie

Allergens:

Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Udon Noodles

Asian Greens

Capsicum

Garlic

Lime

Plain Tofu

Ginger & Lemongrass Paste

Curry Powder

Coconut Milk

Vegetable Stock Powder

Crispy Shallots

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3138 kJ

Calories750 kcal

Fat47.7 g

of which saturates21.8 g

Carbohydrate52.6 g

of which sugars9.3 g

Dietary Fibre28.1 g

Protein54.1 g

Sodium1083 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

• Meanwhile, roughly chop Asian greens. Thinly slice capsicum. Finely chop garlic. Slice lime into wedges. • Cut plain tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add capsicum and cook, until tender, 4-5 minutes.

• To pan, add garlic, ginger & lemongrass paste and curry powder and cook until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder, the low sodium soy sauce and a splash of water. Simmer until slightly reduced, 2-3 minutes.

• To pan, add tofu, Asian greens and cooked udon noodles, gently stirring to combine, 1-2 minutes. • Remove pan from heat and add a good squeeze of lime juice. Season generously to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • To pan, add tofu, Asian greens and cooked udon noodles, gently stirring to combine, 1-2 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add a good squeeze of lime juice. Season generously to taste.

• Divide tofu and coconut curried noodles between bowls. Top with crispy shallots and serve with any remaining lime wedges. Enjoy!