TOFU RED CURRY WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the noodles as the label directs. Drain and set aside.
- Meanwhile, heat a large pot over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Stir in the coconut milk, ginger and brown sugar. Increase the heat to high and bring to a vigorous simmer. Stir in the squash, haricots verts and bell pepper. Cover, reduce the heat to medium and cook until the squash is just tender and the beans and bell pepper are crisp-tender, about 10 minutes.
- Stir in the fish sauce and season with salt. Stir in the tofu and cook, uncovered, until warmed through, about 1 minute. Divide the noodles and curry mixture among bowls. Top with basil and serve with lime wedges.
Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 8 grams, Cholesterol 0 milligrams, Sodium 780 milligrams, Carbohydrate 71 grams, Fiber 9 grams, Protein 18 grams, Sugar 12 grams
RED RICE NOODLES
This is a light tasty meal from the City Times newspaper. It goes well with the Mint and Yogurt shake(separately posted).
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pan.
- Add beans and carrots.
- Stir-fry briefly.
- Add salt and continue to cook for a few minutes.
- Remove from flame.
- Add a packet of red rice noodles to salted boiling water.
- Cover and keep aside for a minute.
- Drain water, temper and add the fried carrots and beans and spring onions.
- Garnish with egg slices and spring onions.
- Serve immediately.
Nutrition Facts : Calories 789.4, Fat 36.1, SaturatedFat 6.2, Cholesterol 318, Sodium 371.4, Carbohydrate 100.1, Fiber 6.5, Sugar 7.8, Protein 15
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