Uploaded January 2026 | Updated September 2026, 23 hours ago
These One Pan Red Curry Noodles are nourishing, delicious, and ready with only 10 minutes of prep time! 🤩 I could eat these on repeat and they’re perfect for a quick & easy weeknight dinner. I love using @edwardandsons Not-Chick’n Bouillon Cubes for extra flavor and the Native Forest Organic Simple Coconut Milk adds the perfect amount of creaminess ❤️
🌶️ One Pan Red Curry Noodles (serves 4)
1 can Native Forest Organic Simple Coconut Milk from @edwardandsons
1 tablespoon minced garlic
2 teaspoons minced ginger
3 tablespoons red curry paste
1 tablespoon light brown sugar or maple syrup
1 tablespoon soy sauce or tamari
1/2 Edward & Sons Not-Chick’n Bouillon Cube, dissolved in 1 cup of water
6 ounces dried noodles
1 red bell pepper, cut into thin strips
1 cup of green beans, cut into 2” pieces
14 ounces extra firm tofu, pressed and cut into ½” cubes
1/2 - 1 cup water, as needed
2 tablespoons chopped cilantro, for serving
Juice of 1 lime, for serving
1️⃣Preheat the oven to 415F.
2️⃣Add the coconut milk to a 9x13” baking dish with garlic, ginger, curry paste, brown sugar, soy sauce, and broth. Whisk until combined.
3️⃣Add the noodles to the center of the dish, then layer the onion, pepper, green beans, and tofu around them. Add 1/2 - 1 cup of additional water as needed, to fully submerge the noodles.
4️⃣Cover and bake for 40 to 50 minutes, until the sauce is bubbling and the noodles are tender.
5️⃣Use tongs to mix, then divide between bowls and top with cilantro and a squeeze of lime. Enjoy!
These One Pan Red Curry Noodles are nourishing, delicious, and ready with only 10 minutes of prep time! 🤩 I could eat these on repeat and they’re perfect for a quick & easy weeknight dinner. I love using @edwardandsons Not-Chick’n Bouillon Cubes for extra flavor and the Native Forest Organic Simple Coconut Milk adds the perfect amount of creaminess ❤️
🌶️ One Pan Red Curry Noodles (serves 4)
1 can Native Forest Organic Simple Coconut Milk from @edwardandsons
1 tablespoon minced garlic
2 teaspoons minced ginger
3 tablespoons red curry paste
1 tablespoon light brown sugar or maple syrup
1 tablespoon soy sauce or tamari
1/2 Edward & Sons Not-Chick’n Bouillon Cube, dissolved in 1 cup of water
6 ounces dried noodles
1 red bell pepper, cut into thin strips
1 cup of green beans, cut into 2” pieces
14 ounces extra firm tofu, pressed and cut into ½” cubes
1/2 - 1 cup water, as needed
2 tablespoons chopped cilantro, for serving
Juice of 1 lime, for serving
1️⃣Preheat the oven to 415F.
2️⃣Add the coconut milk to a 9x13” baking dish with garlic, ginger, curry paste, brown sugar, soy sauce, and broth. Whisk until combined.
3️⃣Add the noodles to the center of the dish, then layer the onion, pepper, green beans, and tofu around them. Add 1/2 - 1 cup of additional water as needed, to fully submerge the noodles.
4️⃣Cover and bake for 40 to 50 minutes, until the sauce is bubbling and the noodles are tender.
5️⃣Use tongs to mix, then divide between bowls and top with cilantro and a squeeze of lime. Enjoy!
