Green Curry Noodle Bowls With Tofu


Good weeknight meals take time into account as much as any ingredient. In the case of this quick noodle bowl recipe, 20 minutes gets you from prep to eating. And as far as quick dinners go, it’s hard to beat saucy noodles, especially when they’re bathed in a curried coconut milk broth. This vegetarian rendition includes tofu and broccoli, making dinner not only filling, but healthy, too. Of course, you can swap in whatever vegetables you have on hand—snap peas, grated carrot, or thinly shredded Napa cabbage would all taste great. Psst…If you’re sensitive to spice, remove the jalapeño seeds before chopping the chile.

Photo: Antonis Achilleos
Hands On Time:
20 mins
Total Time:
20 mins
4 serves


  • 1 6-oz. pkg. uncooked rice-stick noodles

  • 1 tablespoon canola oil

  • 1 medium-size jalapeño, unseeded, finely chopped

  • 3 cloves garlic, minced

  • 2 teaspoons grated fresh ginger

  • 6 scallions, sliced (¾ cup), divided

  • 3 tablespoons green curry paste

  • 2 13.5-oz. cans light coconut milk, well-shaken and stirred

  • 1 ½ teaspoons kosher salt

  • 10 ounces broccoli, broken into small florets (about 2 cups)

  • 1 14-oz. pkg. extra-firm tofu, drained, cut into ¾-in. cubes, and patted dry

  • Fresh cilantro leaves, fresh basil leaves, and lime wedges, for serving


  1. Cook noodles according to package directions.

  2. Meanwhile, heat oil in a large saucepan over medium-high. Add jalapeño, garlic, ginger, and ½ cup scallions; cook, stirring often, until softened, about 1 minute. Add curry paste; cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk, ¼ cup water, and salt; bring to a boil. Reduce heat to medium; add broccoli and simmer until tender and bright green, about 4 minutes. Remove from heat. Add tofu; stir until tofu is warm, about 1 minute.

  3. Divide noodles evenly among 4 shallow bowls; ladle curry over noodles. Garnish with cilantro, basil, and remaining ¼ cup scallions. Serve with lime wedges.

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