[NID] Thai Red Curry Egg Noodles & Tofu Stir-Fry
with Veggie & Crushed Peanuts
- Eggs
- Wheat
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
1
Red Onion
1
Carrot
2
Garlic
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
1
Asian Greens
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Sesame, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
Nutrition Values
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Cut onion (see ingredients) into wedges. Roughly chop Asian greens. • Cut firm tofu (see ingredients) into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add satay seasoning and cook, turning to coat, until fragrant, 1 minute. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, onion and Asian green until tender, 3-4 minutes.
• SPICY! This curry paste is hot! Add less if you're sensitive to heat! • Add coconut milk, the soy sauce, brown sugar, vinegar, sesame oil and water, simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide Thai red curry egg noodle stir-fry between bowls. Top with tofu. • Garnish with crushed peanuts. Enjoy!
