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Silken Tofu Curry Noodles
Rated 5.0 stars by 1 users
Servings
4
This silken tofu curry noodle dish combines chewy udon noodles with our creamy, chilled Red Boat Spicy Lemongrass Curry Sauce. Blended with silken tofu and ice, the sauce is smooth, refreshing, and packed with savory, aromatic flavor. Crisp cucumber and scallions add freshness and crunch, while a soft-boiled egg makes the bowl satisfying and hearty. It’s a quick, flavorful meal that comes together with minimal cooking.
Ingredients
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1 jar of Red Boat Spicy Lemongrass Curry Sauce
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12oz silken tofu
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½ cup of ice
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4 scallions, greens only
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½ cucumber, thinly sliced
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4 servings of frozen udon noodles
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4 soft boiled eggs
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Scallions, sliced
Directions
In a blender, add Red Boat Spicy Lemongrass Curry Sauce, silken tofu, and ice. Blend until smooth.
Thinly slice scallion greens and add them to a bowl of cold water.
Cook udon noodles according to package directions. Rinse thoroughly with cold water.
To serve, add noodles to a bowl. Pour silken tofu curry sauce over the noodles and top with cucumbers, scallions, and a soft boiled egg.
