High Protein Coconut Curry Noodles

Elevate your weeknight dinner game with these vibrant and satisfying High Protein Coconut Curry Noodles! This one-pot wonder features silky rice noodles tossed in a rich red curry and coconut milk sauce, packed with protein from golden-browned tofu and nutrient-dense edamame. Crisp red bell peppers, carrots, and fresh baby spinach add a burst of color and texture, while fragrant ginger, garlic, and green onions infuse the dish with irresistible aromatics. Finished with a squeeze of lime and a sprinkle of fresh cilantro, this quick and easy 45-minute recipe is perfect for a wholesome, plant-based meal that doesn’t skimp on flavor. Whether you’re craving a hearty dinner or planning your weekly meal prep, these creamy coconut curry noodles are sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by draining the tofu and pressing it to remove excess water. Cut the tofu into 1-inch cubes.

Step 2

In a large pot, bring water to a boil and cook the rice noodles according to package instructions. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

Add the red curry paste to the pan and cook for an additional minute, stirring constantly.

Step 6

Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.

Step 7

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.

Step 8

Return the tofu to the pan along with the baby spinach. Stir until the spinach wilts.

Step 9

Add the drained rice noodles to the pan, tossing everything together to coat with the curry sauce.

Step 10

Season with salt, black pepper, and a squeeze of lime juice. Taste and adjust seasonings as needed.

Step 11

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(2095.8g)

Amount per serving	% Daily Value*
Calories	1834.1

Total Fat 75.6g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 12.5g
Cholesterol 0mg	0%
Sodium 6367.3mg	0%
Total Carbohydrate 198.8g	0%
Dietary Fiber 37.3g	0%
Total Sugars 48.8g
Protein 109.5g	0%

Vitamin D 0IU	0%
Calcium 3159.2mg	0%
Iron 25.3mg	0%
Potassium 3555.9mg	0%

*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.

Source of Calories

Fat: 35.6%

Protein: 22.9%

Carbs: 41.6%