Cooked - Instant Curry Noodle Pot

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Curry Noodle Pot

1.0

4 nests vermicelli/glass noodles

1 large carrot, thinly sliced

4 large spring onions, sliced

1 head pak choi, sliced

Handful of beansprouts

Pickled ginger

Sesame seeds

1 block (approx 300g) firm tofu, cut into small cubes

2 tbsp tamari or soy sauce

½ tbsp agave

1 tbsp rice vinegar

½ tbsp sesame oil

4 tbsp tamari or soy sauce

4 tbsp curry powder

4 tsp agave

2 tbsp rice vinegar

2 garlic cloves, minced

2 tsp msg

Add all the tofu ingredients to a container, shake to combine then air fry at 200°C for 10 minutes until golden (or bake at 200°C for 25-30 minutes) then let them cool
Prep the pots by dividing all the sauce ingredients evenly between 4 large pots then add a nest of noodles to each pot
Top with pak choi, carrots, beansprouts, spring onion, ginger, tofu and sesame seeds then seal each pot and store in the fridge for up to a week
When ready to eat, pour over boiling water to just cover the ingredients, cover with a lid and let steam for 5-10 minutes until the noodles are soft, stir and enjoy

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodle Dish

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 38 weeks ago

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