CURRY COCONUT NOODLES HONEY GROW COPYCAT

 

Honey Grow’s version 

This is a copycat version of the Honey Grow Red Coconut Noodles. I substituted several ingredients found in this restaurant’s version. Among them, my recipe uses garlic chili paste instead of the red curry paste, which I did not have, and ramen noodles instead of rice noodles for ease of prep. My attempt is pretty close. The ramen absorbed the sauce, and the curry flavor is distinctly there, along with some heat. I used this site to guide me in my version.  

CURRY COCONUT NOODLES HONEY GROW COPYCAT 

adapted from this site. 

Tofu 

• 1 block tofu - pressed and cubed
• 2 tablespoon cornstarch
• ½ teaspoon salt

Curry

• 1 onion - finely chopped
• 2 garlic cloves - minced
• ½ inch piece ginger - minced
• 1 red or yellow bell pepper - sliced
• 2 carrots - sliced
• 1/4 cup or more water
• 1 package green beans, microwaved according to package instructions 
• 1 can full fat coconut milk
• 1 tablespoon maple syrup or sweetener
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1 tablespoon garlic chili paste
• 1 tablespoon soy sauce
• juice from ½ lime
• 1 tablespoon almond butter
• ½ cup fresh cilantro or mint finely chopped

Other ingredients

• 2- 3 packs cooked ramen noodles without package seasonings (I cooked the ramen with water just covering its top in a microwave-safe container for 3 minutes in the microwave)

INSTRUCTIONS

 

• Toss tofu in cornstarch and salt until evenly coated. Air fry at 250 degrees Fahrenheit for 20 minutes.
• While tofu is cooking, add onion, garlic, ginger, bell pepper, carrots, and water in a skillet and allow the water to boil until the vegetables are barely cooked.  Add coconut milk and the next 7 ingredients. Simmer for 10 minutes. 
• Add cooked green beans, noodles, and tofu to sauce and stir to combine. Top with chopped cilantro or mint. 
  
  
  Note. Honey Grow adds pineapple tidbits to their version.