Food Recipes Green Curry Noodle Bowls With Tofu 4.3 (3) 1 Review 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. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Updated on October 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 20 mins Total Time: 20 mins Yield: 4 serves Ingredients 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 Directions Cook noodles according to package directions. 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. Divide noodles evenly among 4 shallow bowls; ladle curry over noodles. Garnish with cilantro, basil, and remaining ¼ cup scallions. Serve with lime wedges. Rate it Print