Red Curry Noodles

Happy finals week everyone! Clearly my motivation for studying is at an all-time high, since I’ve been playing ultimate frisbee all weekend and taking a few breaks to attempt to study… But regardless, spring quarter is almost over here at UW, and I am way too excited to go home to California for a little bit once finals are over, before we come back for summer classes.

I made these curry noodles for dinner earlier this week, and they turned out even better than I expected! I wanted to try making curry noodles without have the noodles swimming in soup, so I experimented by cooking fresh noodles in a curry sauce of coconut milk and curry paste, and the noodles absorbed most of the liquid, resulting in soft, flavorful noodles that could be eaten off a plate! We just had an H-mart open up near campus, so I got a few of my ingredients from there. I can’t remember exactly what kind of noodles I used, but they were some kind of fresh noodles, flour-based, and the package contained 3 servings, so here’s my best guess at the recipe!

Red Curry Noodles

Makes 5-6 servings

4 green onions, sliced

3 slices fresh ginger

1 tbsp minced garlic

2 tsp olive oil

9 shiitake mushrooms (I used dried), sliced

5 heads baby bok choy, stalks sliced and leaves intact

2 tsp canola oil

1 16oz block of firm tofu, drained and cubed

1 14oz can coconut milk

2 tbsp red curry paste

1 tsp fish sauce

1 tsp lime juice

16-20 oz flour noodles, flat variety (or use whatever noodles look good to you, about 3 servings worth)

Directions

In a large saucepan or wok, heat the olive oil over medium heat. Saute the green onions and garlic until fragrant, then add the mushrooms and bok choy stems and allow to cook until they begin to soften, stirring occasionally. Push the vegetables to the sides of the pan and heat the canola oil in the center. Add the tofu and cook for a couple minutes on each side, allowing to brown slightly. While the veggies are cooking, whisk together the coconut milk, curry paste, fish sauce, and lime juice.

Remove the veggies and tofu from the pan and pour in the curry sauce. Add the noodles to the pot and stir to separate the noodles. Cover the pan and allow the noodle to cook for a couple minutes and absorb the liquid. Add the veggies and tofu back into the pan and stir to combine. Serve warm. Enjoy!

Print

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