XL Japanese Curry Yaki Noodles
2x the portions for family dinner or leftovers
- Wheat
- Soy
- Sesame
Whether cooking for a crowd or meal prepping, this XL Meal offering is the perfect solution. These family-style Japanese curry noodle bowls combine crispy tofu glazed in sweet soy with tender stir-fried zucchini, bell pepper, and scallions tossed in savory curry sauce. The silky noodles soak up every drop of umami-rich flavor, while a refreshing miso-ginger cabbage salad adds cool, crunchy contrast. Sesame seeds and fresh scallion greens provide the perfect finishing touches.
Ingredients
4 tablespoon
Cornstarch
9 ounce
Lo Mein Noodles
(Contains: Wheat)
5 teaspoon
Rice Wine Vinegar
1 unit
Zucchini
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 unit
Tofu
(Contains: Soy)
8 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 unit
Scallions
8 ounce
Coleslaw Mix
1 unit
Bell Pepper
1 ounce
Ginger Paste
4 ounce
Miso Ginger Dressing
(Contains: Sesame, Soy)
6 ounce
Japanese-Style Golden Curry Paste
(Contains: Soy)
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
- Open and drain tofu; press out excess water with paper towels. Dice into ½-inch cubes.
-
Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, core, and thinly slice bell pepper into strips. Trim scallions and slice whites into 1-inch pieces; thinly slice greens.
-
In a medium bowl, combine sweet soy glaze, vinegar, ginger paste, and ¼ cup water (⅓ cup for 8 servings).
-
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.
-
Drain and set aside. (You’ll use the noodles in Step 5.)
-
While noodles cook, place tofu in a large bowl; season with salt and pepper. Add cornstarch and toss until evenly coated.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated tofu in a single layer and cook until golden and crispy, 1-3 minutes per side. (For 8 servings, work in batches, adding another drizzle of oil per batch.)
-
Turn off heat; transfer tofu to a paper-towel-lined plate. Wipe out pan.
-
Heat a large drizzle of oil in pan used for tofu over medium-high heat. Add zucchini and bell pepper; season with salt and pepper. Cook, stirring frequently, until browned and tender, 3-4 minutes.
-
Add scallion whites. (If pan seems dry, add another drizzle of oil.) Cook, stirring frequently and lowering heat if browning too quickly, until scallions are just tender, 1-2 minutes more. (You’ll add more to the pan in the next step.)
-
While veggies cook, in a second medium bowl, combine curry paste and soy sauce.
- To pan with veggies, add drained noodles and curry-soy mixture; toss until noodles are thoroughly coated, 30-60 seconds. Taste and season with salt and pepper if desired.
- Turn off heat; transfer curry noodles to a serving bowl. Wipe out pan.
-
In same pan, combine tofu and ginger–soy glaze sauce over medium-high heat. Cook, stirring, until sauce has thickened and tofu is coated, 1-2 minutes.
-
Turn off heat; toss with half the sesame seeds.
-
In a second large bowl, toss together coleslaw mix, dressing, remaining sesame seeds, a pinch of salt, and pepper.
-
Divide glazed tofu, curry noodles, and salad between plates. Sprinkle scallion greens over tofu and serve.
