Pinch of Yum · by Lindsay Ostrom★ 4.7
Red Curry Noodles
NUTRITION · PER SERVING25M COOK
CAL 32%·PRO 37%
CARBS 68G43% OF CAL
8G FIBER14G SUGAR46G OTHER
FAT 34G48% OF CAL
21G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Red curry noodles feature slurpable rice noodles in a coconut red curry sauce with seared tofu and fresh vegetables. This stovetop meal combines aromatic spices with creamy coconut milk. Ready in 30 minutes.
mainthaistir frybowltofudairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 8 ounces stir fry rice noodles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 thumb-size piece of ginger, peeled and grated
- 14 ounces extra firm tofu, cubed
- 3 tablespoons red curry paste
- 4 cups stir fry vegetables (see notes)
- 1 (14-oz) can coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoons sriracha or chili paste
- a handful of cilantro, chopped
At a glance
PER SERVING · TIME 25M
CAL 32%·PRO 37%
CARBS 68G43% OF CAL
8G FIBER14G SUGAR46G OTHER
FAT 34G48% OF CAL
21G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1131mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 346mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.