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Pan Fried Noodles with Tofu and Red Curry Broth

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Pan Fried Noodles with Tofu and Red Curry Broth

 

1 pound precooked hong kong noodles

3 tablespoons red curry paste

15 leaves fresh Chinese basil, 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 and 1 tablespoon hot sesame oil

soy sauce

6 cups vegetable broth

 

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 saute pan to medium-high heat.

Remove stems of Chilis and place into pan with garlic, curry and then scallions,

tofu, basil and mushrooms. Saute for 8 to 10 minutes. Add noodles and saute 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.

 

 

 

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