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Pan Fried Noodles with Tofu and Red Curry Broth |
Ingredients (use vegan versions):
- 1 pound precooked Hong Kong noodles
- 3 tablespoons Red Curry Paste
- 15 leaves fresh Chinese bazil, chopped
- 8 stalks Scallions, chopped
- 2 cans Straw Mushrooms
- 6 cloves Garlic, sliced
- 8 oz package Spicy Dry Tofu, sliced
- 8 fresh Thai chilis
- 4 tablespoons & 1 tablespoon Hot Sesame Oil
- Soy Sauce
- 6 cups Vegetable broth
Directions:
Place whole Chilis onto aluminum foil and coat with 1
tablespoon Sesame Oil. Close foil loosely and broil until
soft, about 10 minutes.
In a pot, bring broth to a boil. Add tops of chopped
scallion and 1 chopped garlic clove to broth. Keep at a
simmer.
Heat Sesame Oil in wok or large cast iron sauté pan to
medium-high heat.
Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Sauté for
8-10 minutes. Add noodles and sauté for 5 more minutes,
until noodles are crisp, adding Soy Sauce to taste.
Place contents of wok into four bowls. Ladle 2 scoops of
Broth into each bowl. Garnish with fresh basil leaves and
serve.
Serves: 4
Preparation time: 40 minutes
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