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Rice Noodles with Red Curry Tomato Butter & Gingered Tomato Salad
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2 or 4 Serving Dinner

Rice Noodles

with Red Curry Tomato Butter & Gingered Tomato Salad

Tags: Soy-Free Nut-Free Chef's Choice Less Prep Low Sodium
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
670
FAT
23g
CARBOHYDRATES
96g
PROTEIN
10g

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INGREDIENTS

  1. 1 lime, juiced (divided)
  2. 2 tsp turbinado sugar
  3. 1 garlic clove, thinly sliced
  4. 1 oz fresh ginger, peeled and grated
  5. 6 oz grape tomatoes, halved
  6. 1 cucumber, halved lengthwise and thinly sliced
  7. 6 oz rice noodles
  8. 3 tbsp vegan butter
  9. 2 tbsp tomato powder
  10. 1 tbsp red curry paste
  11. ½ oz fresh cilantro, roughly chopped
  12. 2 tbsp crispy onions
  13. 2 tsp vegetable oil*
  14. 1 tsp olive oil*
  15. Salt*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Box grater or Microplane®, Large nonstick skillet, Large pot
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
670
FAT
23g
CARBOHYDRATES
96g
PROTEIN
10g

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INSTRUCTIONS

1
Make the tomato salad

Bring a large pot of salted water to a boil for the rice noodles. In a large bowl, combine just half the lime juice, turbinado sugar, garlic, and 2 tsp vegetable oil. Whisk to dissolve the sugar. Add ginger, tomatoes, and cucumber and gently toss to combine. (4-serving meal: use 4 tsp vegetable oil)

2
Cook the rice noodles

When the water in the large pot is boiling, add rice noodles and cook, 10 to 11 minutes. Reserve ½ cup cooking water. Drain noodles, return to the pot, and toss with 1 tsp olive oil to prevent sticking. (4-serving meal: reserve 1 cup cooking water, use 2 tsp olive oil)

3
Combine the noodles and sauce

Melt the butter in a large nonstick skillet over medium heat. Add tomato powder and red curry paste and whisk. Add cooked rice noodles and reserved cooking water and bring to a boil. Reduce to a simmer and cook until noodles are coated and sauce has thickened, 1 to 2 minutes. Add remaining lime juice, taste, and add salt as needed. TIP: If necessary, add a little warm water to create a smooth sauce.

4
Serve

Add cilantro to the tomato salad and toss. Divide rice noodles between bowls. Top with gingered tomato salad and sprinkle with crispy onions. Tuck in!

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