Ingredients

The following ingredients have 4 Servings
  • 2 ounces uncooked rice noodles (, about 2 1/8-inches (circumference))
  • 2 tablespoons olive oil (, divided)
  • ½ cup chopped onions
  • 1 clove garlic (, minced)
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon crushed red pepper flakes (, optional)
  • ⅛ teaspoon kosher salt
  • 2 tablespoons green curry paste
  • 1 cup vegetable broth
  • ½ cup canned coconut milk
  • 3 ounces firm tofu (, diced)
  • 1 ounce snow peas
  • 1 ounce broccoli florets
  • 1 tablespoon lemon juice

Instruction

  • Cook the noodles or rice in a separate pot according to the package directions. Drain and transfer to a bowl until you are ready to use. Toss with 1 tablespoon of olive oil to keep the noodles from sticking together.
  • Heat the remaining 1 tablespoon of oil in a 10-inch skillet over medium high heat. Add the chopped onions, garlic, ground ginger, red pepper flakes and 1/8 teaspoon of salt and cook, stirring occasionally until the onions are translucent, 4 minutes.
  • Add the curry paste and cook, stirring frequently for 1 minute.
  • Stir in the broth and coconut milk and cook, stirring occasionally until the broth reaches a simmer. Reduce heat to medium-low and add in the diced tofu, snow peas, and broccoli. Continue to simmer and cook for 15 minutes, stirring occasionally.
  • Stir in lemon juice and pour over noodles. Enjoy hot.