Tofu And Noodle Stir-fry With Curry Sauce Recipe

Prepare Ingredients

Gather all ingredients: 200g rice noodles, 150g chicken breast (as a substitute for tofu), 50g coconut milk, 5g curry powder, 2g each of garlic and ginger, 30g carrots, 30g onions, and adjust the cooking oil to 5g. Ready the salt and pepper for seasoning.

Cook Noodles

Cook the rice noodles according to package instructions until al dente, then drain and set aside.

Marinate and Cook Chicken

Cut the chicken breast into thin strips. Marinate briefly with a pinch of salt, pepper, and a sprinkle of curry powder. In a pan, heat the reduced amount of cooking oil (5g) over medium heat and cook the chicken strips until they are golden brown and cooked through.

Prepare Curry Sauce

In the same pan, add a touch more oil if needed, then sauté the minced garlic and ginger until fragrant. Stir in the coconut milk and remaining curry powder. Bring to a simmer, allowing the sauce to thicken slightly.

Combine and Serve

Add the cooked noodles, chicken, and sliced vegetables into the pan with the curry sauce. Toss everything together over heat until well mixed and the vegetables are just tender. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs if desired.