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.
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
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
ginger paste
1 packet
katsu paste
1 packet
coconut milk
1 packet
sweet chilli sauce
1 bag
baby spinach leaves
1 packet
crispy shallots
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside. • Meanwhile, slice carrot and zucchini into half-moons. • Cut Japanese tofu into bite-sized chunks.
• In a medium bowl, combine tofu, cornflour and a pinch of salt and pepper. • 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.
• Return frying pan to medium-high heat. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Stir in katsu paste, coconut milk, sweet chilli sauce, the soy sauce and a splash of water, until combined and heated through. • Add cooked noodles and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute.
• Divide tofu and coconut curry noodles between bowls. • Sprinkle with crispy shallots to serve. Enjoy!