One Pan Red Curry Noodles
These One Pan Red Curry Noodles are nourishing, delicious, and ready with only 10 minutes of prep time!
They’re perfect for a quick & easy weeknight dinner. Made with Edward & Sons Not-Chick’n Bouillon Cubes for extra flavor and the Native Forest Organic Simple Coconut Milk adds the perfect amount of creaminess.
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Serves 4
Ingredients:
- 1 can Native Forest Organic Simple Coconut Milk
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 3 tablespoons red curry paste
- 1 tablespoon light brown sugar or maple syrup
- 1 tablespoon soy sauce or tamari
- 1/2 cube Edward & Sons Not-Chick’n Bouillon Cubes, dissolved in 1 cup of water
- 6 ounces dried wheat noodles
- 1 red bell pepper, cut into thin strips
- 1 cup of green beans, cut into 2-3” pieces
- 14 ounces extra firm tofu, pressed and cut into ½” cubes
- 1/2 - 1 cup water, as needed
- 2 tablespoons chopped cilantro, for serving
- Juice of 1 lime, for serving
Instructions:
- Preheat the oven to 415F.
- Add the coconut milk to a 9x13” baking dish with garlic, ginger, curry paste, brown sugar, soy sauce, and broth. Whisk until combined.
- Add the noodles to the center of the dish, then layer the onion, pepper, green beans, and tofu around them. Add 1/2 - 1 cup of additional water as needed, to fully submerge the noodles.
- Cover and bake for 40 to 50 minutes, until the sauce is bubbling and the noodles are tender.
- Use tongs to mix, then divide between bowls and top with cilantro and a squeeze of lime. Enjoy!
Recipe by Caitlin @frommybowl
