Rice Noodles with Green Beans and Tofu
Cook the pasta according to package instructions until al dente. Drain, rinse and set aside.
Peel and quarter the onion and cut into strips. Rinse the beans, cut off the ends and chop crosswise. Peel and finely chop the ginger. Chop the tofu into cubes of about 1 cm (approximately 1/2 inch).
Pour the oil into a hot wok and fry the onion, ginger and tofu for 3-4 minutes while stirring. Deglaze with the soy sauce and rice wine. Add the curry paste and beans and reduce the heat. Simmer for about 8 minutes until the beans are al dente. Stir in the rice noodles and heat through.
Serve seasoned with salt and pepper.