Creamy Thai Red Curry Noodles (One Pot)
20 minServes 4
A one-pot Thai red curry ramen: noodles, tofu puffs and veggies simmered in a creamy coconut broth.
| 2 squares ramen noodles (rice noodles if gluten-free) | Add liquids & flavorings, cover | Simmer 2-3 min, then stir | Cover, simmer 3-5 min until tender | Taste, serve with lime & cilantro |
| 1 pack puffed tofu | ||||
| 1 head broccoli, chopped | ||||
| 1 red bell pepper, chopped | ||||
| 65 g peanuts, crushed | ||||
| 240 ml vegetable broth | ||||
| 1 can full fat coconut milk | ||||
| 3 tbsp red curry paste, heaping | ||||
| 2 tbsp soy sauce (tamari if gluten-free) | ||||
| 4 cloves garlic, minced | ||||
| 1 tbsp ginger root, grated | ||||
| 2 tsp maple syrup (or honey) | ||||
| lime juice | ||||
| cilantro (or parsley), diced |
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