Tofu & Green Curry Noodles
with Veggies & Peanuts
Topped with peanutty tofu, this fragrant meal packs oodles of flavour into every mouthful. The Thai green curry paste works its magic with the creamy coconut milk to create the moreish sauce, which the chewy udon and tender veggies mop up happily. Don't forget to add the lemon and plant-based fish sauce for some zing and to cut through the richness.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
½ bag
broccoli
1
onion
1
carrot
3 clove
garlic
2 leaves
makrut lime leaves
½
lemon
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 tin
coconut milk
1 packet
Plant-Based Fish Sauce
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
¾ tin
Thai green curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
Chop broccoli (see ingredients), including the stalk, into small florets. Thinly slice onion. Thinly slice carrot into half-moons. Finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. Zest lemon and slice into wedges. Bring a medium saucepan of water to the boil.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
Cut Malaysian tofu into 2cm chunks. In a medium bowl, combine the plain flour and a pinch of salt. Add tofu, tossing to coat. In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook tofu, turning, until browned all over, 3-4 minutes. Transfer to a plate.
Cook udon noodles in the saucepan of boiling water until tender, 3-4 minutes. In the last minute, gently stir with a fork to separate. Drain, rinse and set aside.
While the noodles are cooking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook broccoli, onion and carrot, tossing, until tender, 6-7 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process!
SPICY! You may find the curry paste hot! Add less if you're sensitive to heat.
Add garlic, makrut lime leaves and Thai green curry paste to the pan. Cook, stirring, until fragrant, 1-2 minutes. Add coconut milk, plant-based fish sauce, the brown sugar, lemon zest and a generous squeeze of lemon juice. Cook until slightly thickened, 1-2 minutes. Add drained noodles and cook, stirring, until warmed through and combined, 1 minute.
Divide green curry noodles between bowls. Top with tofu. Sprinkle with crushed peanuts to serve.