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Yellow Thai Curry Stir-fried Noodles With Vegetables And Tofu

  Yellow thai curry 11 Ounce (1 Jar, Curry Love)
  Wheat noodles 10 Ounce (Medium Thick Fresh, Regular Pasta Such As Fettuccine / Linguine)
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, sliced
  Sliced kale 1 Cup (16 tbs)
  Carrot 1 , peeled and thinly sliced
  Firm tofu 10 Ounce, patted dry, cut into 1/2 inch cubes
  Lime wedges 4 (For Garnish)
  Cilantro 1 Tablespoon (For Garnish)

1. Bring a 4 qt. pot of water to boil and cook wheat noodles until tender, 2 - 4 minutes, drain, rinse with cold water and set aside.
2. Add oil to wok and swirl to coat. Once hot, add onion and cabbage and stir over medium high heat until vegetables begin to soften, about 3 minutes. Add carrot, cook, stirring, about 1 minute.
3. Add tofu, noodles and Curry Love.
4. Cook over medium heat until tofu is heated through.
5. Serve with a sprinkle of cilantro and some lime wedges.

This recipe is courtesy of Mike's Organic Curry Love. To learn more about this product or to find out where you can make a purchase, visit MyCurryLove.Com
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Recipe Summary

Side Dish

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