Introduction
If you’re seeking a vibrant and flavorful dish that brings together the richness of coconut milk and the kick of red curry, look no further than this delightful stir-fry rice noodle recipe. This meal is not only packed with nutrients, thanks to an assortment of fresh vegetables and tofu, but it also offers a satisfying blend of textures and flavors. Perfect for a weeknight dinner or as a highlight for a special occasion, this dish is sure to please both vegetarians and meat-lovers alike.
Ingredients
8 ounces stir-fry rice noodles
2 tablespoons olive oil
2 cloves garlic, minced
1 thumb-size piece of ginger, peeled and grated
14 ounces extra firm tofu, cubed
3 tablespoons red curry paste
4 cups stir-fry vegetables (e.g., mushrooms, spinach, bell peppers, broccoli, carrots)
1 (14-ounce) can coconut milk
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sriracha or chili paste
A handful of cilantro, chopped
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
This stir-fry rice noodle dish is not just tasty but also a feast for the eyes, with its vibrant colors and exotic aromas. Cooking can be a joyful experience when you have all the right ingredients and a simple recipe to guide you. Enjoy your culinary adventure!
Detailed Directions and Instructions
Prepare the Noodles
Boil the rice noodles for 3-5 minutes, according to their thickness. Once cooked, drain the noodles and set them aside for later use.
Sauté Aromatics
In a large pan, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing them until they are soft and fragrant, which should take about 2-3 minutes.
Cook Tofu and Vegetables
Before adding the tofu, press it using paper towels to remove any excess water. Then, add the red curry paste, cubed tofu, and stir-fry vegetables to the pan. Gently stir the mixture and sauté for about 10 minutes, allowing the ingredients to begin caramelizing slightly.
Prepare the Sauce
Pour in the coconut milk along with the soy sauce, sugar, and sriracha or chili paste. Stir the mixture well to combine all the ingredients. Then, add the chopped cilantro and mix gently.
Combine and Serve
Add the cooked rice noodles into the pan with the sauce and other ingredients. Toss everything together thoroughly to ensure the noodles are well-coated with the sauce. Serve the dish hot.
Notes
Vegetable Choices
Feel free to use any mix of stir-fry vegetables you prefer or have on hand, such as snap peas, zucchini, or snow peas.
Spice Level
Adjust the amount of sriracha or chili paste according to your preference for spiciness.
Meal Prep
This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it great for meal prep.
Garnish Idea
For added flavor and presentation, consider garnishing with additional cilantro or slices of lime before serving.
Cook techniques
Preparing Rice Noodles
Boil the rice noodles in water for 3-5 minutes, adjusting the time according to the thickness of the noodles. Drain and set them aside to prevent sticking.
Sauteing Aromatics
Heat olive oil in a large pan over medium heat. Add minced garlic and grated ginger, and sauté until they become soft and fragrant, enhancing the flavor of your dish.
Cooking Tofu and Vegetables
Press excess water from cubed tofu using paper towels. Add red curry paste, cubed tofu, and a mix of stir-fry vegetables to the pan. Sauté gently, allowing the ingredients to caramelize, which adds depth to the flavor.
Preparing the Sauce
Pour in coconut milk along with soy sauce, sugar, and sriracha or chili paste. Stir the mixture thoroughly to combine the flavors, then add freshly chopped cilantro for brightness.
Combining Ingredients
Add the cooked rice noodles to the pan, tossing everything together to ensure the noodles are well-coated with the sauce, creating a harmonious blend of flavors. Serve hot for best taste.
FAQ
Can I use other types of noodles?
Yes, you can substitute rice noodles with other noodles like udon, soba, or even wheat noodles, keeping in mind that cooking times may vary.
What vegetables work best in this dish?
You can use any stir-fry vegetables you prefer. Common options include bell peppers, broccoli, carrots, spinach, and mushrooms.
How can I make this dish spicier?
To increase the spice level, add more sriracha or chili paste, or incorporate sliced fresh chili peppers into the sauté.
Can I replace tofu with another protein?
Definitely! You can substitute tofu with chicken, shrimp, or tempeh. Adjust the cooking time accordingly based on the protein used.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Conclusion
This stir-fry rice noodles dish combines the rich flavors of red curry and coconut milk with wholesome vegetables and protein-packed tofu, creating a satisfying meal that is both delicious and nutritious. It’s a wonderful option for a quick weeknight dinner or an impressive dish to serve at gatherings. Enjoy the balance of flavors and the vibrant colors in every bowl!
More recipes suggestions and combination
Thai Basil Fried Rice
Substitute the rice noodles with jasmine rice and add Thai basil for a fragrant twist.
Green Curry Vegetables with Quinoa
Replace red curry paste with green curry paste, serve with quinoa for a protein boost.
Ginger Sesame Noodles
Keep the noodles and add sesame oil, scallions, and sesame seeds for an Asian-inspired flavor profile.
Spicy Peanut Tofu Stir-Fry
Swap the red curry paste for a spicy peanut sauce and include additional veggies like zucchini and green beans.
Vegetarian Pad See Ew
Use thick rice noodles and a soy-sauce-based sauce for a different take on stir-fried noodles.
Coconut Curry Lentil Soup
Transform the ingredients into a comforting soup by adding lentils and more broth, perfect for warming up on chilly days.
