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!
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