Mondayyyyyy. It’s back. With a vengeance.
But at least we all have Meatless Monday and delicious Tofu Curry Noodles with Vegetables to make today just a bit more bearable.
These noodles are creamy and entirely slurp-worthy. The sauce is made with vibrant curry powder, creamy peanut butter, and savory broth. It’s pretty much the best thing ever.
As a bonus, this deliciousness is loaded with fresh veggies.
Bell peppers, edamame, carrots, green onions, and red chiles are stir-fried with the rice noodles for extra nutritional goodness and crunch. It’s all about the crunch, am I right?
If you’re not used to cooking rice noodles, you should follow the package directions for cooking them to al dente. Sometimes rice noodle packages don’t come with instructions – in that case, my advice is to bring water to a boil, submerge the noodles, turn off the heat, and wait five minutes. Test a noodle to see if you can cut through it using your fingernail. If you can, take it out of the hot water and rinse with cold water. You want the noodles to be a bit underdone.
Once you return the noodles to the pan, they will continue to cook a bit in the delicious peanut-curry sauce. The hot noodles are then topped with cilantro, fresh squeezed lime juice, more red chiles, and chopped peanuts.
This recipe is the fourth and final in my Monday Curry Series sponsored by the wonderful people over at Frontier Natural products. I’ve had such a blast putting together these recipes, and I hope you’ve been enjoying them, too!
The recipe is written and tested by me, but it’s hosted over on the Frontier Natural site. Follow the link below to get the recipe instructions!
Click *Here* To Get Your Recipe!
Comments
Hi, I made this according to the recipe on the Frontier site last night and it was amazing! However, I’m a bit confused and have some questions. Here in your description you mention coconut milk, but it is not listed in the ingredients or instructions on the Frontier site at all. Also, here you mention carrots and in the instructions on the Frontier site carrots are mentioned, but they are not listed in the ingredients. I made it without carrots and coconut milk and it still tasted great, but I would like to try it with them because they are two of my favorite foods.
Hi Melissa! I must have been on drugs when I wrote this post – there’s definitely not coconut milk in this recipe! I’m going to fix it right now 🙂 I just love coconut milk so much, I guess I just assume I put it in everything! I think the Frontier people accidentally left out the carrots on their ingredient list, because it’s also described in their instructions. You could keep them in or leave them out – totally up to you!
Hi there, the Frontier Coop website seems to be having trouble.
Could you please repost the recipe? 🙂
Hi, Kate – it should be working now!
The link to the recipe is not working! 🙁
I just tried the link as well, and it didn’t work for me either :/
Sorry guys — looks like the company hide it away in the archives. I’ll work on getting it back!
Would love this recipe, but can’t find it. Thank you.
It looks like they changed the link — it’s fixed now!