Curried Noodles with Tofu

Curried Noodles with Tofu Recipe
Randy Mayor; Melanie J. Clarke
Coconut milk gives this meatless dish a velvety richness. Look for curry paste in the Asian foods section of your supermarket. Use it conservatively, though a little goes a long way.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 300
Caloriesfromfat 15 %
Fat 4.9 g
Satfat 2.3 g
Monofat 0.4 g
Polyfat 1.1 g
Protein 11.5 g
Carbohydrate 51.4 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 678 mg
Calcium 89 mg


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


Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.

Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; sauté 10 minutes or until golden brown. Remove tofu from pan; keep warm.

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

David Bonom,

Cooking Light

May 2002
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