Baked Curry Noodles by @fitgreenmind

45 min

2 servings

🥕

2

Carrots

🫛

50 g

Sugar snap peas

🫘

200 g

Firm tofu

🥥

200 ml

Coconut milk

💧

200 ml

Water

🍛

23 ml

Red curry paste

🥢

15 ml

Soy sauce

🍋

15 ml

Lime juice

🍬

0.5 g

Sugar

🧂

0.5 g

Salt

🍜

200 g

Udon noodles

🌿

4 g

Cilantro

🥜

18 g

Peanuts

  1. Preheat

    Preheat the oven to 200°C / 400°F.

  2. Peel
    • carrot

    Peel and chop the 2 carrots into thin bite-size pieces.

  3. Trim
    • sugar snap peas

    Trim and chop the sugar snap peas into bite-size pieces.

  4. Cut
    • firm tofu

    Cut the 200 g firm tofu into small cubes.

  5. Pour
    • full-fat coconut milk
    • water

    Pour 200 ml full-fat coconut milk and 200 ml water into the baking dish.

  6. Stir
    • red curry paste
    • soy sauce

    Stir 1 1/2 tablespoons red curry paste and 1 tablespoon soy sauce into the liquid.

  7. Add
    • lime juice
    • sugar
    • Red curry paste

    Add the juice of 1/2 lime and a pinch of sugar to the curry sauce.

  8. Season
    • salt
    • red curry paste

    Season the curry sauce with salt to taste and stir until the curry paste dissolves.

  9. Add
    • carrot
    • sugar snap peas

    Add the chopped carrots and sugar snap peas to the baking dish.

  10. Add
    • firm tofu
    • udon noodles

    Add the cubed tofu and 2 portions of udon noodles to the baking dish.

  11. Bake

    Bake uncovered at 200°C / 400°F for 20 minutes.

  12. Stir
    • udon noodles
    • full-fat coconut milk
    • red curry paste

    Stir the baked noodles and sauce well until the noodles are evenly coated.

  13. Top
    • cilantro
    • peanuts

    Top with cilantro and peanuts, then serve hot.

Baked Curry Noodles by @fitgreenmind

45 min

2 servings

🥕

2

Carrots

🫛

50 g

Sugar snap peas

🫘

200 g

Firm tofu

🥥

200 ml

Coconut milk

💧

200 ml

Water

🍛

23 ml

Red curry paste

🥢

15 ml

Soy sauce

🍋

15 ml

Lime juice

🍬

0.5 g

Sugar

🧂

0.5 g

Salt

🍜

200 g

Udon noodles

🌿

4 g

Cilantro

🥜

18 g

Peanuts

Preparation Steps

  1. Step 1/13

    Preheat the oven to 200°C / 400°F.

  2. Step 2/13

    Peel and chop the 2 carrots into thin bite-size pieces.

    🥕carrot
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Trim and chop the sugar snap peas into bite-size pieces.

    🫛sugar snap peas
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Cut the 200 g firm tofu into small cubes.

    🫘firm tofu
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Pour 200 ml full-fat coconut milk and 200 ml water into the baking dish.

    🥥full-fat coconut milk
    💧water
    🍳baking dish
    🥛measuring jug

  6. Step 6/13

    Stir 1 1/2 tablespoons red curry paste and 1 tablespoon soy sauce into the liquid.

    🍛red curry paste
    🥢soy sauce
    🍳baking dish
    🥄measuring spoon
    🥄mixing spoon

  7. Step 7/13

    Add the juice of 1/2 lime and a pinch of sugar to the curry sauce.

    🍋lime juice
    🍬sugar
    🍳baking dish
    🍋citrus juicer
    🥄mixing spoon

  8. Step 8/13

    Season the curry sauce with salt to taste and stir until the curry paste dissolves.

    🧂salt
    🍛red curry paste
    🍳baking dish
    🥄mixing spoon

  9. Step 9/13

    Add the chopped carrots and sugar snap peas to the baking dish.

    🥕carrot
    🫛sugar snap peas
    🍳baking dish
    🥄mixing spoon

  10. Step 10/13

    Add the cubed tofu and 2 portions of udon noodles to the baking dish.

    🫘firm tofu
    🍜udon noodles
    🍳baking dish
    🥄mixing spoon

  11. Step 11/13

    Bake uncovered at 200°C / 400°F for 20 minutes.

    🍳baking dish

  12. Step 12/13

    Stir the baked noodles and sauce well until the noodles are evenly coated.

    🍜udon noodles
    🥥full-fat coconut milk
    🍛red curry paste
    🍳baking dish
    🥄mixing spoon

  13. Step 13/13

    Top with cilantro and peanuts, then serve hot.

    🌿cilantro
    🥜peanuts
    🥄mixing spoon

Composition

Ingredients

Types

Vegetables, Plant Protein, Liquid, Condiment, Spices, Fruit, Sweetener, Seasoning, Grains, Noodles, Herbs, Nuts

Ingredients

Carrots, Sugar snap peas, Firm tofu, Coconut milk, Water, Red curry paste, Soy sauce, Lime juice, Sugar, Salt, Udon noodles, Cilantro, Peanuts

Notes

Coconut milk (full fat), Lime juice (juice of 1/2 lime), Salt (to taste), Udon noodles (2 servings of udon noodles), Cilantro (for serving), Peanuts (for serving)

Allergens

Soy, Gluten, Peanuts

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Meat-Free, Plant-based

Calories

620 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 69g, Dietary fiber: 7g, Total fat: 29g, Saturated fat: 19g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 1120mg, Potassium: 650mg, Calcium: 210mg, Iron: 5.2mg, Magnesium: 105mg

Vitamins

Vitamin A: 510mcg RAE, Vitamin C: 24mg, Vitamin K: 37mcg, Folate: 74mcg DFE

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, baking dish, mixing spoon, measuring spoon, measuring jug, citrus juicer

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Veganuary

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Thai, Asian

Geographic

to inform

Various

Aspect

Texture

Creamy, Chewy, Tender, Crisp, Crunchy

Flavors

Spicy, Savory, Creamy, Coconutty, Umami, Tangy, Slightly sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze without fresh cilantro and peanuts when possible,Thaw in the fridge before reheating)