Prep time: 10–15 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients

Main

• 1 zucchini, cut into half moons

• 1 broccoli, cut into florets

• 200g spicy tofu

• 570g green curry sauce (HFM)

• ½ bunch coriander, chopped

• 1 lemon or lime

• 250g vermicelli noodles

From the Pantry

• 1 tbsp cooking oil

• 1 tsp sesame oil

• 2 tsp soy sauce

Optional Add-ons

• Chilli oil, fresh chilli, or chilli flakes

• Sesame seeds

Method

1. Bring a pot or kettle of water to the boil.

2. Heat a large pan over high heat. Add cooking oil and zucchini. Cook for 3 minutes.

3. Add the broccoli and tofu. Cook for 2 minutes.

4. Add the curry sauce and coriander. Bring to the boil, then reduce to a simmer. Cook for 5–10 minutes until the vegetables are tender. Squeeze over half a lemon or lime before serving.

5. Place the noodles in a bowl and cover with boiling water. Leave for 5 minutes, stirring occasionally with tongs to separate.

6. Drain well, drizzle with sesame oil and soy sauce, and stir to combine.

7. Serve the vermicelli with the green vegetable curry. Garnish with coriander leaves and lemon or lime. Add chilli and sesame seeds if desired.

Enjoy!