Thai Curried Egg Noodles

Curried Noodles

Serves 6


2 tsp. coconut oil
2 large shallots, chopped
¼ cup finely chopped cilantro stems, plus 1/4 cup chopped cilantro leaves, for garnish
2 Tbs. greem Thai curry paste
1 tsp. curry powder
1 tsp. ground turmeric
1 15-oz. can light coconut milk
¾ cup low-sodium vegetable broth
1 12-oz. pkg. firm tofu, drained and cut into 1/2-inch cubes
5 oz. dry egg noodles
1 large broccoli, chopped into bite size florets
1 cup mini bella mushrooms, chopped
6 lime wedges, for garnish
Avocado, chopped for garnish (optional)


  1.  Heat oil in medium pot over medium-high heat. Sauté shallots in oil 2 minutes. Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes, then stir in tofu. Simmer 10 minutes.2. Cook noodles in large pot of boiling salted water according to package directions. Add broccoli and mushrooms to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well, and serve with lime wedges and chopped cilantro.
Nutritional Facts: per serving (minus noodles)
212 cal; 12g total fat (7g sat fat); 16g carb; 213mg sod; 5g fiber; 6g protein; 5g sugars

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Recipe is adapted from Thug Kitchen; Eat like you give a fuck