Pan-Fried Tofu & Curry Peanut Noodles with Bok Choy & Carrots

Pan-Fried Tofu & Curry Peanut Noodles

with Bok Choy & Carrots

40 MIN
+$0.99/serving 4 Servings
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Available Options

  • with Extra Firm Tofu
    includes 24 oz Extra Firm Tofu View recipe
  • with Ground Pork
    includes 20 oz Antibiotic-Free Ground Pork
    • with Ground Pork

    From the Test Kitchen

    The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, fresh lime juice, and yellow curry paste that we’re tossing together with tender lo mein, tofu, and vibrant veggies.

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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
    fresh
    ingredients
    Pan-Fried Tofu & Curry Peanut Noodles with Bok Choy & Carrots
    Title
    • 20 oz Ground Pork
    • 1 lb Lo Mein Noodles
    • 20 oz Baby Bok Choy
    • 12 oz Carrots
    • 4 cloves Garlic
    • 2 Limes
    • 2 Tbsps Smooth Peanut Butter Spread
    • 2 Tbsps Yellow Curry Paste
    • 6 Tbsps Soy Glaze
    • 2 tsps Black & White Sesame Seeds
    • 2 Tbsps Sambal Oelek

    Pan-Fried Tofu & Curry Peanut Noodles

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a large pot 3/4 of the way up with water. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice. Peel and roughly chop 4 cloves of garlic. Halve the limes crosswise. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of both limes, 1/2 cup of water, as much of the curry paste as you'd like and up to half the sambal oelek (you will have extra), depending on how spicy you'd like the dish to be.

    2 Cook the pork

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the pork
    Cook the noodles
    3 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Finish the noodles & serve your dish
    5 Finish the noodles & serve your dish

    To the pot of cooked noodles, add the cooked vegetables, cooked pork, and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!

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