Creamy Coconut Curry Noodles
View original ↗
Bakerita · by Rachel Conners★ 5.0 (1)

Creamy Coconut Curry Noodles

NUTRITION · PER SERVING30M COOK
CAL 39%·PRO 49%
CARBS 80G41% OF CAL
12G FIBER59G OTHER9G TOTAL SUGAR
FAT 44G52% OF CAL
27G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy coconut curry noodles with tender tofu and bok choy in less than 30 minutes. A hearty vegan dinner that's easy to customize with vegetables and protein.

mainthaibowltofudairy freegluten freeveganvegetarian
View the full recipe on Bakerita →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon oil (I like sesame or coconut)
  • 4 cloves garlic (minced)
  • 1 teaspoon grated ginger
  • 2 tablespoons yellow curry paste
  • 4 green onions (sliced, whites & greens separated)
  • 1 (13.5 oz) can full-fat coconut milk (use lite for a little less richness)
  • 4 cups vegetable broth (I used miso ginger broth from Trader Joe’s)
  • 1 tablespoon tamari
  • 1 pack rice noodles (I used 16 oz. fresh rice noodles from an Asian grocery store, equivalent to about 8 oz. dry rice noodles)
  • 1 package extra firm tofu (cut into small cubes)
  • 1 tablespoon oil
  • 2 tablespoons tamari
  • 3-4 baby bok choy (quartered, 8 oz. sliced mushrooms, and 2 cups broccoli (or your favorite vegetables))
  • Sesame seeds & lime juice (to garnish)
PREP
5M
SODIUM
2689MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.