Curry Udon Noodles

Recipe adapted from the Foodie Diaries.


  • 16 oz. super firm tofu, pressed
  • Udon noodles (about 16 oz. of prepared heat and serve, such as Ka-Me)
  • 1-2 TBSP oil
  • 1 TBSP ginger paste
  • 2-4 TBSP favorite curry paste
  • 2-4 tsp. sugar
  • 1 onion, sliced thick
  • 1 c. red bell peppers, sliced thick
  • 1 c. green beans, 1 inch pieces
  • 1 can of coconut milk
  • 3/4 can of water
  • Basil, chiffonade


  1. Tofu: Prepare tofu as desired. Option: freeze, thaw, press, cube, sprinkle with 1 TBSP cornstarch and 1 TBSP of oil, and then saute in pan before making sauce (or you can bake at 450F until crispy).
  2. Udon Noodles: Prepare according to package.
  3. Veggies: Heat oil in a saute pan over medium heat; then add the onions, bell peppers, and green beans and saute until just crisp; then remove from the pan.
  4. Curry: Add a bit more oil to the saute pan and then add the ginger paste and curry paste and saute until fragrant; then stir in the sugar. Then add the coconut milk; refill the can 3/4 of the way with water and add the water to the pan and simmer for 2-3 minutes. Then add the Udon noodles, veggies, and tofu, and toss to combine. Top with basil.

Curry Udon Noodles:

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