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Saucy Curry Noodles

Bowl of saucy curry noodles with vegetables and bean sprouts next to a yellow napkin and fork
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Delicious plant-based recipe for tasty saucy curry noodles with air-fried tofu, carrots, broccolini, pickles, and bean sprouts. Yum!

  • Author: Erica
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Category: Plant based
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Vegan

Ingredients

Units Scale
  • 14oz package of tofu, cut into long strips
  • 2 tablespoons of neutral oil, like grapeseed
  • 2 large kaffir lime leaves
  • 1 jalapeño, minced
  • 8 inch lemongrass stalk, chopped (tender interiors only)
  • 3 shallots minced
  • 5 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon turmeric
  • 2 teaspoons of curry powder
  • Broccolini
  • Carrots
  • 2 15oz cans of coconut milk
  • 2 limes, zested and juiced
  • 1 teaspoon maple syrup
  • 1/2 tablespoon molasses
  • 1/2 tablespoon rice vinegar
  • 14oz stir fry rice noodles
Toppings
  • Bean sprouts
  • Fresh cilantro
  • Jalapeño slices
  • Crispy shallots
  • Homemade pickles
  • Pickled red onions

Instructions

  1. First, cook the tofu in the air-fryer. Set the temperature to 400° and cook for around 11 minutes. No need for oil or any seasoning. Just toss those tofu strips on in the air-fryer and let them fry.
  2. While the tofu is cooking, add the neutral oil to a large skillet. I like to use a deep 13″ cast-iron fry pan. Turn the heat up to high.
  3. Once the pan is warm, add the kaffir lime leaves, jalapeño, lemongrass, shallots, garlic, ginger, turmeric, and curry powder. This is your aromatic curry base. Cook for two minutes on high, stirring regularly with a spatula to avoid burning.
  4. Next, add all the veggies to the skillet. Continue to cook on high for 5 more minutes, wok style, stirring regularly to avoid burning.
  5. Add the coconut milk, lime zest, lime juice, maple syrup, molasses, and rice vinegar to the skillet. Stir to combine all the ingredients. Reduce the heat to low and let it simmer for about 10 minutes.
  6. While the skillet is simmering, in a separate pot, cook the noodles per the manufacturer’s instructions. Once they are cooked, rinse them thoroughly with cold water. This cold rinse step is hugely important, so you don’t end up with soggy noodles. Once the noodles are rinsed, add them to the skillet of veggies.
  7. Add the air-fried tofu to the skillet and give everything a good saucy toss.
  8. Serve in a bowl ;with your favorite toppings. We like crispy shallots, jalapeño slices, homemade pickles, fresh cilantro, and lots of bean sprouts. Don’t skip the homemade pickles, they really make the dish pop. Yum!

Notes

Warning, this is a family-sized portion that feeds my two large appetite boys, and we have leftovers! If making this for 2 people cut the ingredients in half.

Find it online: https://bowlofyum.com/2025/12/saucy-curry-noodles/