One Pan Red Curry Noodles

• temps total: 45 minutes

Ingrédients

One Pan Red Curry Noodles (serves 4)

1 can Native Forest Organic Simple Coconut Milk from @edwardandsons

1 tablespoon minced garlic

2 teaspoons minced ginger

3 tablespoons red curry paste

1 tablespoon light brown sugar or maple syrup

1 tablespoon soy sauce or tamari

1/2 Edward & Sons Not-Chick’n Bouillon Cube, dissolved in 1 cup of water

6 ounces dried noodles

1 red bell pepper, cut into thin strips

1 cup of green beans, cut into 2” pieces

14 ounces extra firm tofu, pressed and cut into ½” cubes

1/2 - 1 cup water, as needed

2 tablespoons chopped cilantro, for serving

Juice of 1 lime, for serving

Instructions

Preheat the oven to 415F.

Add the coconut milk to a 9x13” baking dish with garlic, ginger, curry paste, brown sugar, soy sauce, and broth. Whisk until combined.

Add the noodles to the center of the dish, then layer the onion, pepper, green beans, and tofu around them. Add 1/2 - 1 cup of additional water as needed, to fully submerge the noodles.

Cover and bake for 40 to 50 minutes, until the sauce is bubbling and the noodles are tender.

Use tongs to mix, then divide between bowls and top with cilantro and a squeeze of lime. Enjoy!