Big Curry Noodle Pot

Submitted by Reddyrat

"Super Natural Cooking by Heidi Swanson"

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 8 ounces dried asian-style wide whole wheat egg noodles
• 2 tablespoons oil
• 2 garlic cloves, finely chopped
• 1 onion, chopped
• 1 1⁄2 teaspoons red curry paste
• 12 ounces extra firm tofu, cut into thumb-sliced slices
• 1 (14 ounce) can coconut milk
• 2 cups vegetable stock or 2 cups water
• 2 teaspoons ground turmeric
• 2 tablespoons shoyu, sauce
• 1 tablespoon natural cane sugar
• 1 lime, juice of
• 2⁄3 cup peanuts
• 1⁄3 cup slivered shallot
• 1⁄3 cup chopped fresh cilantro

directions

1. Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
2. Heat oil in large saucepan over medium-high heat, then stir in 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.
3. Add the tofu and gently stir until coated with the curry paste.
4. Stir in the coconut milk, stock, turmeric, shoyu and sugar. Bring to a simmer and simmer gently for 5 minutes.
5. Remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
6. To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
7. Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.