Golden curry noodles with Silken Tofu and Spicy Soy dressing
Time needed: 15 mins
Ingredients:
Egg noodles 454g
1 head of broccoli
1 large spring onions
A thumb of ginger
100 grams button mushrooms
Half a cucumber
1 tablet of golden curry
350g silken tofu
Sesame seeds
Light soy sauce
Rice wine vinegar
Vegetable oil
Salt
Method:
1. Prepare the vegetables. Remove the green part of a spring onion, clean and finely chop. Peel the ginger and finely chop. Drain the tofu and steam in a pan for 5 minutes. Remove and in a dish, slice the tofu. Cover with 100ml soy sauce and 25ml wine vinegar. Refrigerate.
2. Slice the cucumber and in a bowl, add a little rice wine vinegar. Refrigerate.
3. Slice the white of the onion, part the broccoli into florets and slice the mushrooms. In a hot frying pan, heat a good splash of vegetable oil and add the onion and broccoli. Season with salt.
4. Meanwhile, boil the noodles in salted water until just undercooked.
4. While the noodles are cooking, add the mushrooms and season the stir-fried vegetables with 75ml of soy sauce and 25ml of rice wine vinegar. It’s nice to have a bit of char on the vegetables.
5. Transfer the drained cooked noodles to the frying pan and stir-fry with the vegetables.
6. Dissolve the golden curry in a cup of hot water. Add to the noodles and stir throughout. Add a few tablespoons of sesame seeds and stir through.
7. Plate the noodles and vegetables, add two slices of the marinated tofu, spoon some extra marinade over it and decorate the plate with the fresh cucumber slices. Your quick, healthy and tasty vegetarian meal is ready!
Variations of this dish could be with different vegetables: Pak choi instead of broccoli or beansprouts instead of mushrooms. Vegans can replace the egg noodles with rice noodles. The curry could be swapped for gochujang paste for those who like spicy, hot noodles. You could even add finely chopped, pickled jalapeños to the tofu marinade.
by femininevampire
6 Comments
15 minutes absolutely an underestimate to chop all those veggies, bring water to a boil and boil noodles, drain them, heat a pan and fry the veggies, marinade the cucumbers, steam the tofu, marinade the tofu, heat water and dissolve the curry brick, and stir fry the noodles.
For most people without very fast knife skills this will be something like 60-90 minutes from “I want to start cooking, let me get the ingredients out” to done.
That said, it looks delicious! Thank you for sharing the recipe.
That looks delicious.
Yo this looks amazing!! Well done 👏🏼
It looks delicious and hearty, nice work.
Stay healthy, eat tasty 🕺
tasty and you can sub different veggies, I love it. The cucumber slices add a nice green crunch that balances out the oils and fried taste. Thanks for sharing! I’m eating straight from the pan and there’s not going to be leftovers!