Red Curry Noodles

• stir fry rice noodles8 ounce
• olive oil↗2 tablespoon
• cloves garlic, minced↗2
• thumb-size piece of ginger, peeled and grated1
• extra firm tofu, cubed↗14 ounce
• red curry paste↗3 tablespoon
• stir fry vegetables (see notes)4 cup
• (14-oz) can coconut milk↗1
• soy sauce↗2 tablespoon
• sugar↗2 tablespoon
• sriracha or chili paste↗1 tablespoon
• a handful of cilantro, chopped

Step-by-step instructions

1. 1

   Noodles: Boil for 3-5 minutes (depending on thickness). Drain and set aside.

2. 2

   Garlic and Ginger: Heat the olive oil over medium heat. Add the garlic and ginger. Saute until soft and fragrant.

3. 3

   Tofu and Vegetables: Give your tofu a quick press with paper towels to get extra water out. Add the curry paste, tofu, and the vegetables to the pan. Stir gently, and saute until the everything is almost starting to caramelize a little bit – about 10 minutes.

4. 4

   Sauce: Add the coconut milk, soy sauce, sugar, and chili paste. Throw in your cilantro.

5. 5

   Finish: Add the cooked noodles and toss to combine. YUM!