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Servings
6
Calories
530
Prep Time
15 minutes
Total Time
40 minutes
Skill Level
Medium

Ingredients

  • 1 (12 ounce) bag Mann’s Broccoli & Cauliflower
  • 1 (6 ounce) bag Mann’s Snow Peas
  • 2 tablespoons canola oil
  • 2 tablespoons minced fresh ginger root
  • 4 cloves garlic, minced
  • 3 tablespoons green curry paste
  • 1 (14 ounce) can coconut milk
  • 2 cups chicken broth, low sodium
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce, low sodium
  • 1 (14 ounce) package firm tofu, drained and cubed
  • 1 tablespoon lime juice
  • 1 (12 ounce) package broad rice noodles, cooked according packaging
  • ⅓ cup fresh cilantro leaves
  • ⅓ cup chopped roasted peanuts
  • 1 red finger chili pepper, seeded and sliced (optional)
  • lime wedges, for plating

The Method

Cut broccoli and cauliflower into bite-size pieces. Trim snow peas and slice in half diagonally.

Heat oil in large wok or skillet set over medium-high heat; cook ginger and garlic, stirring for 1 minute. Add curry paste. Cook, stirring, for 1 minute. Stir in coconut milk, broth, fish sauce and soy sauce and bring to boil.

Add tofu with broccoli and cauliflower. Reduce heat and allow to simmer for about 4 minutes or until vegetables are tender-crisp. Add snow peas and lime juice, cook for 1-2 minutes or until tender. Serve stir-fry over rice noodles. Garnish with cilantro leaves, peanuts, and sliced chili pepper (optional). Plate with lime wedges.

Tip: Alternatively, you can serve the stir-fry over steamed rice instead of rice noodles.

Nutrition Facts
Serving Size 391g | Servings: 6
Amount Per Serving
Calories 530 ׀ Total Fat 27g (sat 14g trans 0g) ׀ Cholesterol 0mg ׀ Sodium 1350mg ׀ Total Carbohydrate 63g ׀ Dietary Fiber 3g ׀ Sugars 3g (Includes 0g Added Sugars) | Protein 14g ׀ Vitamin D 0% ׀ Calcium 10% ׀ Iron 35% ׀ Potassium 10%
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