High Protein Coconut Curry Noodles
Elevate your weeknight dinner with these High Protein Coconut Curry Noodles—an irresistible fusion of creamy coconut milk, vibrant red curry, and plant-based protein for a wholesome, flavorful meal. Perfect for those seeking a healthy, satisfying dish, this recipe combines tender rice noodles with golden tofu cubes and nutrient-packed edamame and spinach for a protein punch. Fresh aromatic ingredients like ginger, garlic, and lime bring a zesty depth, while colorful veggies add crunch and visual appeal. Ready in just 45 minutes, this dish is easy to make and ideal for vegan or vegetarian diets. Garnished with fragrant cilantro, these curry noodles deliver rich flavors and comforting warmth in every bite. A must-try for lovers of bold Thai-inspired cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams rice noodles
- 400 grams extra-firm tofu
- 400 ml coconut milk
- 3 tablespoons red curry paste
- 3 tablespoons low-sodium soy sauce
- 250 ml vegetable broth
- 200 grams frozen edamame
- 100 grams baby spinach
- 1 red bell pepper
- 1 carrot
- 3 green onions
- 2 tablespoons fresh ginger
- 3 garlic cloves
- 1 lime
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 bunch cilantro
Instructions
Begin by draining the tofu and pressing it to remove excess water. Cut the tofu into 1-inch cubes.
In a large pot, bring water to a boil and cook the rice noodles according to package instructions. Drain and set aside.
While the noodles cook, heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside.
In the same pan, add another tablespoon of sesame oil, then add minced garlic, grated ginger, and sliced green onions. Sauté for 1-2 minutes until fragrant.
Add the red curry paste to the pan and cook for an additional minute, stirring constantly.
Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.
Add the soy sauce, sliced red bell pepper, julienned carrot, and edamame to the curry mixture. Simmer for 5-7 minutes until the vegetables are tender.
Return the tofu to the pan along with the baby spinach. Stir until the spinach wilts.
Add the drained rice noodles to the pan, tossing everything together to coat with the curry sauce.
Season with salt, black pepper, and a squeeze of lime juice. Taste and adjust seasonings as needed.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6367 mg | 277% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 48.8 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3159 mg | 243% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3556 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
