Curried Noodles with Tofu

By Bostoncook

CL, 5/02

Ingredients

• 6 ounces rice noodles, angel hair pasta, or vermicelli
• 1 cup light coconut milk
• 1 tablespoon sugar
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons minced ginger
• 2 teaspoons bottled minced garlic
• 1 teaspoon curry paste, green
• 1/2 teaspoon salt
• 1 package extra-firm tofu (12.3-ounce) drained and cut into 1-inch cubes
• 1 cup red bell pepper, in strips
• 4 cups napa cabbage, shredded
• 1 cup chopped green onions
• 3 tablespoons chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

1. Cover noodles with hot water; let stand 5 mins, drain.

2. Combine coconut milk-salt.

3. Heat a large nonstick skillet coated with spray, add tofu; saute 10 mins or until golden brown. Remove from pan; keep warm.

4. Add bell pepper to pan; saute 1 min or until crisp-tender. Add cabbage; saute 30 seconds. Stir in noodles, coconut milk mixture, and tofu; cook 2 mins or until noodles are tender. Stir in green onions and cilantro.

Notes: This was great! Very easy too. We used way too many noodles (angel hair) as we didn't know how to measure 6 ozs. Next time would reduce that. Would also dice the peppers and maybe add more veggies. Delicious!