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Author Topic: Big Curry Noodle Pot  (Read 2254 times)

Offline LaurenJ

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Big Curry Noodle Pot
« on: December 02, 2007, 10:36:32 PM »
This recipe is easy to prepare and quite tasty.

8 oz dried whole-grain Asain-style wide noodles (like udon)
2 TBS coconut oil
2 cloves garlic, finely chopped
1 onion, chopped
1 1/2 teaspoons red curry paste
12 oz extra-firm tofu, cut into thumb-sized slices
1 14 oz can coconut milk
2 cups vegetable stock or water
2 tps ground turmeric
2 TBS shoyu sauce
1 TB natural cane sugar
Juice of 1 lime
2/3 cup peanuts
1/3 cup shallots, slivered
1/3 cup fresh cilantro, chopped

Cook the noodles in plenty of boiling salted water until just tender. Drain and set aside.

You can start making the curry as the noodles cook. Heat the coconut oil in a large saucepan over medium-high heat, then stir in the garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant-just a minute or two. Add the tofu and gently stir until coated with the curry paste. Stir in the coconut milk, stock, turmeric, shoyu, and sugar, bring to a simmer, and simmer gently for 5 minutes. Remove from the heat, stir in the lime juice, and add the noodles, jostling them around a bit if they're sticking together.

To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry. Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.