Tofu and Green Curry Noodles
with broccoli and zucchini

Name: Tofu and Green Curry Noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 lb Broccoli, chopped; 2 Zucchini, chopped; 1 lb Tofu, cubed; 8 oz Pad Thai or udon noodles; 1 cup Coconut milk; 2 Tbsp Green curry paste; 6 cups Vegetable broth; 3 Tbsp Fish sauce; 1 1/2 Tbsp Brown sugar; 1/2 Lime, juice of; for serving Hot sauce; a few sprigs Cilantro

Active: 25 min Total: 35 min

Original

I love noodles, and I love them even more when they're coated in a curry soup, perfect for slurping. Healthy broccoli and zucchini round out this meal for a well-balanced dinner. For noodles, use your favorite Asian noodle (or even Italian pasta).

Proteins

Tofu

Cuisines

American

Ingredients

Metric

Servings:

Tofu and Green Curry Noodles with broccoli and zucchini:

Broccoli - 3/4 lb , chopped
Zucchini - 2 , chopped
Tofu - 1 lb , cubed
Pad Thai or udon noodles - 8 oz
Coconut milk - 1 cup
Green curry paste - 2 Tbsp
Vegetable broth - 6 cups
Fish sauce - 3 Tbsp
Brown sugar - 1 1/2 Tbsp
Lime - 1/2 , juice of
Hot sauce - for serving
Cilantro - a few sprigs

Prep

Broccoli / Zucchini / Tofu - Prep as directed.

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Make

Prep noodles according to package instructions. Drain and set aside.
Heat a Dutch oven over medium-high heat. Pour in coconut milk and whisk in curry paste. Add in broth, fish sauce, brown sugar, tofu, and broccoli. Mix everything together, cover and bring to a boil.
Next add in zucchini, and cook uncovered for another 2 to 3 minutes. Turn heat off and add lime juice. Season to taste with more fish sauce (if it not's salty enough), sugar (if you want it sweeter), curry paste (if it needs more herbaceous notes), hot sauce (for heat), or lime juice (for more brightness). This is where you get to have fun, experiment, and trust your taste. The curry should taste like how you want it to taste.
Divide noodles into 4 bowls. Ladle curry over noodles. Top with cilantro and enjoy warm!

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