# Red Curry Noodles

Cuisine: western · Time: 25 minutes · Servings: 4

## Ingredients

- 8 ounces stir fry rice noodles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 thumb-size piece of ginger, peeled and grated
- 14 ounces extra firm tofu, cubed
- 3 tablespoons red curry paste
- 4 cups stir fry vegetables (see notes)
- 1 (14-oz) can coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoons sriracha or chili paste
- a handful of cilantro, chopped

## Steps

1. Boil for 3-5 minutes (depending on thickness). Drain and set aside.
2. Heat the olive oil over medium heat. Add the garlic and ginger. Saute until soft and fragrant.
3. Give your tofu a quick press with paper towels to get extra water out. Add the curry paste, tofu, and the vegetables to the pan. Stir gently, and saute until the everything is almost starting to caramelize a little bit – about 10 minutes.
4. Add the coconut milk, soy sauce, sugar, and chili paste. Throw in your cilantro.
5. Add the cooked noodles and toss to combine. YUM!

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Source: pinchofyum — https://pinchofyum.com/red-curry-noodles
Page: https://findfood.fun/vi/recipes/1407
Language: en (requested translation unavailable)