Peanut Curry Noodles
Peanut Curry Noodles. Creamy, spicy, and salty. While I most often serve hot, I've also found it is great as leftovers served cold. Top with sriracha for some extra spice.
Ingredients
Servings: 4-6
Stir-fry Noodles:
Stir-fry Noodles:
- Rice noodles - 1 package
- Tofu - 1 block
- Nante carrot - 1
- Red Bell Pepper - 1
- Yellow Bell Pepper - 1
- Green onion - 3 sprigs
- Cilantro - 1 bunch
- Garlic - 3 cloves
- Chili Pepper - 1
- Peanuts - 1/2 cup
- Lime - 1
- Salt and pepper
Curry Peanut Sauce:
- Peanut Butter - 1 cup
- Honey - 2 Tbsp
- Soy Sauce - 1/4 cup
- Sriracha - 3 Tbsp
- Rice vinegar 2 Tbsp
- Sesame oil - 2 tsp
- Curry powder - 2 Tbsp
- Vegetable broth/water - to thin, (1/4 to 1/2 cup)
Directions
*Step-by-step directions with pictures below*
Combine peanut butter, honey, soy sauce, sriracha, rice vinegar, sesame oil and curry powder. Thin with water or vegetable broth.
Cut tofu into bite-sized pieces, and toss with corn starch. Heat (med-high) oil in pan and fry tofu in batches. Salt tofu and set aside.
Boil water for noodles. In the meantime, chop up bell pepper, carrots, green onion, garlic and chili pepper.
Add noodles to boiling water for 5 minutes, then add ice to stop cooking. Strain.
Heat oil (med-high). Cook garlic and chili for 30 seconds. Add carrots and bell peppers. Cook for 5 minutes, stirring constantly. Add noodles, peanut sauce and tofu.
Garnish with green onion, cilantro, crushed peanuts and a squirt of lime.
Cut tofu into bite-sized pieces, and toss with corn starch. Heat (med-high) oil in pan and fry tofu in batches. Salt tofu and set aside.
Boil water for noodles. In the meantime, chop up bell pepper, carrots, green onion, garlic and chili pepper.
Add noodles to boiling water for 5 minutes, then add ice to stop cooking. Strain.
Heat oil (med-high). Cook garlic and chili for 30 seconds. Add carrots and bell peppers. Cook for 5 minutes, stirring constantly. Add noodles, peanut sauce and tofu.
Garnish with green onion, cilantro, crushed peanuts and a squirt of lime.
Step-by-step Directions
Combine ingredients for peanut sauce.
Thin with water/vegetable broth.
Heat oil. Chop tofu into bite-sized pieces.
Coat tofu in corn starch.
Cook tofu in batches. Fry on each side for ~1 minute.
Season with salt and set aside.
Start boiling water for noodles.
Chop up veggies.
Chop up veggies.
Add noodles to boiling water for 5 minutes. Stirring.
Stop cooking with ice.
Strain.
Heat oil (med-high).
Cook garlic and chili for 30 seconds.
Add carrots and bell peppers. Cook for 5 minutes.
Add noodles, peanut sauce, tofu and stir.
Garnish with green onion, cilantro, crushed peanuts and a squirt of lime.
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