Rice Noodles with Fried Tofu and Green Curry
11 Jun

Rice Noodles with Fried Tofu and Green Curry

Neds Thai Green Curry Sauce is made using only authentic Thai ingredients, it is a unique blend of spices, chillies and fresh herbs balanced by the flavour of the coconut cream, when you bite into the dish you will straight away feel the spice which will then give away to the fresh taste of the herbs to be be finally rounded off by the creamy texture of the sauce.

This sauce is 100% vegan and gluten free.

Best to be served with rice noodles or steamed rice, vegan version works best with tofu, chicken or seafood work best if you want to make a non vegan dish.

(serves 1 person - to cook more multiply the portioning - for best results cook 1 portion at the time)

  • 100g Neds Blackbean sauce sauce
  • 110g dry rice sticks 10mm wide
  • 1 teaspoon rapeseed oil
  • 80g Fried tofu cubes (can buy fresh tofu and fry it)
  • 20g Onions
  • 70g Mixed peppers
  • 50g Carrots
  • 60g Broccoli


  • Dice the onions
  • If you found fried tofu, cut it into small cubes, in case you bought fresh tofu cut it into small cubes, fry it till golden all over, place it on absorbing kitchen paper to make it less oily.
  • Boil the noodles following the instructions and cool down under cold water (if you purchased the dry one)
  • Peel the carrot cut it into half moon shapes about 5mm thick
  • Clean the pepper of the stalk and the inside and then cut into strips about 2cm wide
  • Clean the broccoli and blanch them in boiling water for 2 min, cool down in cold water and set aside


  • Use a wok
  • Make it really hot
  • Add the oil to the wok when hot add the onion and stir fry till golden
  • Add the carrots stir fry for 30 seconds
  • Add the peppers and the broccoli
  • Add the noodles and a tablespoon of water
  • Add the green curry sauce and stir in well till it’s all well amalgamated,
  • Neds Thai Green Curry is really thick, in case you find it hard to spread the sauce evenly, add a little bit of water to thin it down.
  • Add the tofu at the end and mix it in.
  • Finish off when the sauce has been absorbed, forming a creamy texture around the noodles, there should be no sauce dripping off the noodles