Green curry Rice Noodles with tofu
with spinach and cashew pieces- Soja
- Cashewnoten
- Noten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
- Selderij
Ingredients
½ piece
Garlic
200 g
Thai-style vegetable mix with mangetout
½ sachet(s)
Green curry spices
90 milliliters
Coconut milk
50 g
Rice noodles
100 g
Tofu
(Contains: Soja)
½ sachet(s)
Yellow curry spices
50 g
Spinach
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
5 g
Fresh coriander
(May be present: Selderij)
Not included in your delivery
50 milliliters
Low sodium beef or vegetable stock
1 tablespoon
Sunflower oil
½ tablespoon
Olive oil
½ tablespoon
[Reduced salt] soy sauce
1 tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a wok or deep frying pan, and fry the garlic for 1 minute over medium-high heat.
- Add the vegetable mix and fry for 5 - 6 minutes.
- In the meantime, boil plenty of water in a pot or saucepan. Cook the rice noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water and allow to stand until further use.
- Wrap the tofu block in kitchen paper and press down to release the liquid, then tear into bite-sized chunks.
- On a plate, combine the flour with the yellow curry spices. Season with salt and pepper. Coat the tofu in the flour mix.
- Add the green curry spices, coconut milk, soy sauce and stock to the wok or deep frying pan with the vegetables and cover with a lid. Reduce the curry sauce 4 - 5 minutes. Add a splash of water if needed.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the tofu chunks for 5 - 6 minutes, or until golden brown.
- Gradually tear the spinach directly into the pan with vegetables and stir. Allow it to wilt and reduce. Season with pepper.
- Chop the coriander.
- Transfer the rice noodles to the curry and stir well to separate.
- Serve the curry with the noodles on deep plates and top with the tofu.
- Garnish with the cashew pieces and coriander.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
