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.
Cooking Light MAY 2002
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.
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