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Yellow Thai Curry stir-fried Noodles with Vegetables and Tofu Recipe
|Yellow thai curry||11 Ounce (1 Jar, Curry Love)|
|Wheat noodles||10 Ounce (Medium Thick Fresh, Regular Pasta Such As Fettuccine / Linguine)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, sliced|
|Sliced kale||1 Cup (16 tbs)|
|Carrot||1 , peeled and thinly sliced|
|Firm tofu||10 Ounce, patted dry, cut into 1/2 inch cubes|
|Lime wedges||4 (For Garnish)|
|Cilantro||1 Tablespoon (For Garnish)|
Calories 1639 Calories from Fat 886
% Daily Value*
Total Fat 105 g161.9%
Saturated Fat 5.5 g27.6%
Trans Fat 0 g
Cholesterol 162.5 mg
Sodium 3512.3 mg146.3%
Total Carbohydrates 148 g49.4%
Dietary Fiber 43.2 g173%
Sugars 11.1 g
Protein 38 g76.3%
Vitamin A 481.2% Vitamin C 265.7%
Calcium 52.3% Iron 38.1%
*Based on a 2000 Calorie diet
2. Add oil to wok and swirl to coat. Once hot, add onion and cabbage and stir over medium high heat until vegetables begin to soften, about 3 minutes. Add carrot, cook, stirring, about 1 minute.
3. Add tofu, noodles and Curry Love.
4. Cook over medium heat until tofu is heated through.
5. Serve with a sprinkle of cilantro and some lime wedges.
This recipe is courtesy of Mike's Organic Curry Love. To learn more about this product or to find out where you can make a purchase, visit MyCurryLove.Com
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