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

Rice Noodles

with Red Curry Tomato Butter & Gingered Tomato Salad

Tags: <600 Calories, Soy-Free, Nut-Free
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
580
FAT
19g
CARBOHYDRATES
97g
PROTEIN
10g

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INGREDIENTS

  1. 1 lime, juiced (divided)
  2. 2 tsp turbinado sugar
  3. 1 garlic clove, minced
  4. 1 oz fresh ginger, peeled, thinly sliced , and cut into matchsticks
  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, leaves picked and tender stems reserved
  12. 2 tbsp crispy onions
  13. 2 tsp vegetable oil*
  14. 1 tsp olive oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
580
FAT
19g
CARBOHYDRATES
97g
PROTEIN
10g

View Full Nutrition Label


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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.

2
Cook the rice noodles

When the water in the large pot is boiling, add rice noodles and cook for 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.

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 the noodles are coated and sauce has thickened, 1 to 2 minutes. Add remaining lime juice, taste, and add salt as necessary. TIP: If necessary, add a little warm water to create a smooth sauce.

4
Serve

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

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