Crispy Tofu & Curried Egg Noodles
with Veggies & Crispy Shallots
It's easy to make a curried noodle dish when you have a can of coconut milk, plus our katsu and ginger pastes handy. Top the saucy noodles with tofu that's crisp on the outside and tender on the inside, thanks to a quick cornflour coating.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1
carrot
1
zucchini
1 packet
ginger paste
1 packet
katsu paste
1 tin
coconut milk
1 bag
Asian greens
1 packet
sweet chilli sauce
1 packet
crispy shallots
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
Not included in your delivery
olive oil
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
¼ tsp
salt
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. Cook egg noodles in the boiling water over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Meanwhile, cut Japanese tofu into bite-sized chunks. In a medium bowl, combine tofu, cornflour, the salt and a pinch of pepper. • Drain and rinse the cooked noodles.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, shake excess flour off tofu and cook, tossing, until browned, 3-4 minutes. • Transfer tofu to a paper towel-lined plate. Cover to keep warm. • While the tofu is cooking, thinly slice carrot and zucchini into half-moons. Roughly chop Asian greens.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. • Add ginger paste and Asian greens and cook, stirring, until fragrant and wilted, 1-2 minutes. • Stir in katsu paste, coconut milk and the soy sauce. Cook until combined and heated through, 2-3 minutes. • Add cooked noodles, stirring, until mixed through. Remove pan from heat.
• Divide curried egg noodles and crispy tofu between bowls. • Drizzle with sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!