Thai-inspired curried noodles with tofu

7 Jun

Coconut Curry Noodle Bowl

It’s late, you just got home from work, and you’re hungry. You could order some food and wait half an hour for it to be delivered….or you can whip up a curry noodle bowl in even less time. I used fresh chow mein noodles that I buy at Russo’s (of Watertown, MA), but you can use any kind of Asian noodle, fresh or dry. Using 1 tablespoon of curry powder results in a fairly mild curry broth. Add more to turn up the kick.  Fresh ginger is always best when cooking, but if you don’t have any, substitute with ¼ tsp ground ginger. Bon appetite!


  • 6-8 ounces egg noodles
  • 1 can (14 oz.) coconut milk
  • 4 cups chicken stock
  • 1 Tbsp safflower or canola oil
  • 1+ Tbsp curry powder (to taste)
  • 2 garlic cloves
  • 2 tsp fresh ginger (or ¼ tsp ground ginger)
  • 2 small tomatoes
  • 1 small jalapeno pepper, diced
  • 1 block firm tofu, cut into cubes
  • 1 red pepper, cut into strips
  • ½ large onion, cut into strips
  • 3 Tbsp lime juice
  • salt to taste


  1. Cook noodles in boiling water. Drain water and set the noodles aside.
  2. Heat oil in pot or round bottom pan.
  3. Stir fry jalapeno, garlic, red pepper, and onions for 3-4 minutes.
  4. Add curry powder.
  5. Add chicken broth, coconut milk, salt, ginger
  6. Bring to a boil.
  7. Reduce to a simmer.
  8. Add tofu, tomatoes, and lime juice. Simmer for 10 minutes.
  9. Ladle over noodles. Makes 4 servings.

Shown above served with steamed bok choy and baked lemongrass tilapia filet, over chow mein noodles.



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