Rice Noodles with Veggies, Tofu, and Green Curry

August 17, 2010 § 1 Comment

I love trying out new items from Trader Joe’s.  I guess I take it as personal challenge to try to find different ways to use their new products.  As I was wondering down the aisles of Culver City’s Trader Joe’s I stopped at the sauces section to take a quick look over the shelves.  I saw, to my amazement, a green curry simmer sauce.  This made me so excited. When I was in Hawaii, for my friend John and Bri’s wedding, I went out to a great Thai restaurant with a group of girl friends.  I was lucky enough to have ordered a delicious green curry dish.  This made me want to try to experiment with the green curry sauce from Trader Joe’s.  Here is the first of hopefully many experiments with this sauce.

Ingredients:

  • 2 red bell peppers
  • 4 small to medium-sized zucchini
  • 1/2 yellow onion
  • 2 cloves of garlic, minced
  • 1 package of Trader Joe’s rice noodles
  • 1 jar of Trader Joe’s green curry sauce
  • 1 package firm tofu
  • 1/4 tsp. red pepper flakes
  • Olive oil
  • Directions:

    1.  Heat up a wok to a medium high heat.  Add about 1 tbsp. of olive oil.  While the oil is heating up, cut the tofu into 1/2 inch thick rectangles.  Put the tofu in the wok and cook it until it is browned on both sides.  When the tofu is crispy, take the tofu out of the wok and put it on a plate.  We will put the tofu back into the wok later.

    2.  Next, put the sliced bell pepper into the wok.  Make sure you slice the peppers into thin pieces.  Cook the bell peppers for about 5 minutes.  Also start the water for the rice noodles.

    3.  While the bell peppers are cooking, cut up your zucchini.  Cut the zucchini into halves and then into 1/4 inch half rounds. Cut the onion into thin strips.  Put the zucchini and onion into the wok.  Add in the crushed red peppers as well.

    4.  While the zucchini is cooking, put the rice noodles into the pot of boiling water and cook according to the package’s directions.

    5.  When the zucchini is about half way through cooking, add the tofu back into the wok, and add the green curry simmer sauce to the wok and reduce the heat to medium.

    6.  When the veggies have cooked (make sure the peppers still have a little bit of crispness to them) add the rice noodles to the wok.  If you drain them make sure you do not rinse the noodles.  Toss the noodles with the veggies and tofu.  Let the curry sauce cover the noodles.

    This noodle dish is extra special when topped with chopped peanuts.  Make sure the peanuts are unsalted.  You could also omit the noodles and just put the veggie green curry mixture over white rice.  Try mixing in other veggies with the green curry sauce too.  Next time, I want to try adding some carrots and mushrooms.

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    § One Response to Rice Noodles with Veggies, Tofu, and Green Curry

    • Brandon says:

      How spicy was the curry sauce? On a normal scale of spicy, not on Mark’s “If my glasses aren’t fogging up I can’t taste it” scale of spicy.

      Did the proportions work out? The sauce seems to have been absorbed by the tofu and rice noodles. If someone wanted a “saucier” curry dish would you recommend more than 1 jar?

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