Curry Udon Noodles
Ingredients you'll need
For the Vegetables and Protein:
- 2 carrots
- A handful of sugar snap peas
- 200g firm tofu
For the Curry Sauce:
- 200ml full-fat coconut milk
- 200ml water
- 1 1/2 tablespoons red curry paste
- 1 tablespoon soy sauce
- Juice of 1/2 lime
- A pinch of sugar
- Salt to taste
For the Noodles:
- 2 servings of udon noodles
For Garnish:
- Fresh cilantro
- Peanuts
Let's get cookin'
- Preheat oven to 200°C (400°F).
- Chop the carrots, sugar snap peas, and firm tofu into bite-sized pieces.
- In a bowl, mix together the coconut milk, water, red curry paste, soy sauce, lime juice, sugar, and salt until well combined.
- Add the chopped vegetables, tofu, and udon noodles to a baking dish.
- Pour the curry sauce mixture over everything in the baking dish.
- Bake for 20 minutes until the noodles are tender and the sauce has thickened.
- Remove from oven and mix well to distribute the sauce evenly.
- Serve immediately, garnished with fresh cilantro and peanuts.
Easy peasy, cause hese Curry noodles are baked
Discover the ultimate lazy cooking hack with these baked curry udon noodles that require zero stirring or monitoring! This one-pan curry recipe transforms simple ingredients into a creamy, satisfying meal using just your oven - perfect for busy weeknights when you want maximum flavor with minimum effort.
The magic happens in the oven where the coconut curry sauce infuses the udon noodles while the vegetables become perfectly tender. This easy Asian noodle dish proves that delicious Thai-inspired curry doesn't need to be complicated - just chop, dump, and bake your way to dinner success.
With only 25 minutes of prep time, this vegan curry noodle recipe is ideal for anyone who loves bold flavors but wants to minimize kitchen cleanup. The creamy coconut base with red curry paste creates restaurant-quality results with home cook convenience!
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