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One-Pot Curry Noodles

plate

Yield

Makes 4 servings

kikkoman products used:

ingredients

1 tablespoon olive oil
2 tablespoons grated ginger
3 garlic cloves, minced
2 tablespoons Thai yellow curry paste
1 red bell pepper, thinly sliced
5 cups no salt added vegetable broth
8 ounces uncooked thick rice noodles
1 container firm tofu, drained, rinsed and lightly pressed
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 cup matchstick carrots
1 cup canned lite coconut milk
2 tablespoons fresh lime juice
¼ cup chopped cilantro leaves
1 tablespoon honey

directions

Heat the olive oil in a large pot over medium heat. Add in the ginger, garlic and curry paste and cook for 1 to 2 minutes, stirring often, until fragrant. Add in the red bell pepper and cook until just tender, about 2 to 3 minutes. Add in the vegetable broth, then bring to a boil. Once boiling, reduce heat to medium-low and add in the rice noodles, tofu, soy sauce and carrots. Cook until rice noodles are al dente, about 4 minutes. (They will continue to cook off heat.) Turn off heat and stir in canned coconut milk, lime juice, cilantro and honey. Stir together and serve immediately.

Recipe by Alexandra Caspero, MA, RD

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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