Creamy Red Curry Noodles

• 65 g dry rice noodles — Dry rice noodles
• 120 g extra-firm tofu, pressed and cubed — Extra-firm tofu prepared with nigari
• 80 g cooked shelled edamame — Cooked shelled edamame
• 80 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 80 g light coconut milk — Canned light coconut milk
• 18 g vegan Thai red curry paste — Vegan Thai red curry paste
• 100 g red bell pepper, sliced — Raw red bell pepper
• 70 g carrots, julienned — Raw carrots
• 14 g lime juice — Fresh lime juice
• 6 g avocado oil — Avocado oil

Method

1. 1Soften the noodlesCover rice noodles with boiling water for 7 minutes.7 minLook for: The soften the noodles stage is complete and ready for the next action.
2. 2Stir twiceStir twice, then drain while still slightly firm.Look for: Noodles bend without snapping but retain a firm center.Safety: Drain boiling water away from your body.
3. 3Brown tofu and vegetablesHeat oil in a wide skillet over medium-high. Cook tofu 5 minutes, turning twice; add pepper and carrots.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cook 3 minutesCook 3 minutes, maintaining the stated heat for the full time.3 minLook for: Tofu is golden and vegetables are tender-crisp.Safety: Use a splatter guard if tofu is damp.
5. 5Build the curryWhisk coconut milk, curry paste, lime, and 60 g water; add to the skillet.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Simmer 2 minutesSimmer 2 minutes; maintain the stated heat for the full time so the food cooks evenly.2 minLook for: The sauce is smooth, orange-red, and gently bubbling.Safety: Use curry paste labeled vegan and avoid splashes.
7. 7Finish creamy noodlesAdd noodles and edamame; toss 2 minutes until hot.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Remove from heatRemove from heat, rest 1 minute, then fold in yogurt until creamy.1 minLook for: Sauce clings to noodles without curdling and the bowl is steaming.Safety: Keep yogurt chilled until use and refrigerate leftovers within 2 hours.