Recipes
Asparagus & tofu Thai noodles
Tasty veggie noodle bowl with fresh herbs and spices and a creamy coconut sauce
Tasty veggie noodle bowl with fresh herbs and spices and a creamy coconut sauce
(8 votes)
Cook: 30 Mins
Serves: 4
Price: £1.59 per serving
Nutritional Information
Each 378g serving contains
Energy
2102kj
503kcal
2102kj
503kcal
25%
Fat
17.0g
17.0g
Med
24%
24%
Saturates
5.7g
5.7g
Med
29%
29%
Sugars
4.9g
4.9g
Low
5%
5%
Salt
0.87g
0.87g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
556kj/133kcal
Typical energy values per 100g:
556kj/133kcal
Ingredients
396g Cauldron Tofu
250g Asda Rice Noodles
1tsp rapeseed oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
3cm piece ginger, finely chopped
1 green chilli, finely chopped
150g Grower's Selection Asparagus, woody stems removed and chopped
1 red pepper, deseeded and sliced
200ml reduced-fat coconut milk
2tbsp Asda Red Thai Curry Paste
2tbsp reduced-slat soy sauce
30g Asda Peanuts, chopped
2tbsp chopped basil
Juice of 1 lime, plus extra wedges to serve
Method
1
Drain the tofu on kitchen roll for 10 mins. Cut into cubes.
2
Cook the rice noodles according to the pack instructions. Drain and run under cold water, then set aside.
3
In a frying pan or wok, heat the oil. Add the shallot, garlic, ginger and chilli and fry over a medium heat for 5 mins.
4
Increase the heat, add the asparagus and red pepper and cook for a further 2 mins.
5
Add the coconut milk, curry paste and soy sauce. Stir well, add the tofu and simmer for 5 mins.
6
Toss the noodles, peanuts and chopped basil into the sauce. Squeeze over the lime juice and serve with lime wedges, to garnish.