Thai green tofu noodles

Whip up a bowl of Thai green noodles with tofu in just 30 minutes. It’s low in calories and contains a balance of nutrients to fill you up and do you good

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 331
  • fat 17g
  • saturates 5g
  • carbs 26g
  • sugars 7g
  • fibre 6g
  • protein 16g
  • salt 0.6g


  • 1 tbsp rapeseed oil
  • 280g pack firm tofu, cut into cubes
  • 300g bag stir-fry veg
  • 150g baby corn, halved lengthways
  • 150g mangetout
  • 2 tbsp Thai green curry paste
  • 1-2 green chillies, thinly sliced
  • 250ml light coconut milk
  • 250g fresh egg noodles
  • 4 spring onions, sliced
  • lime wedges, to serve


  1. Heat the oil in a non-stick frying pan or wok. Add the tofu and fry, turning regularly, over a high heat for 6-7 mins or until golden. Remove with a slotted spoon and set aside.

  2. Tip the stir-fry veg, corn and mangetout into the pan and cook for 5 mins. Stir through the curry paste, chilli, coconut milk and noodles, then bring to a simmer and cook for 5 mins. Return the tofu to the pan. Divide between bowls and top with the spring onion. Serve with the lime wedges for squeezing over.

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