Guest guest Posted February 18, 2007 Report Share Posted February 18, 2007 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. Want to start your own business? Learn how on Small Business. Quote Link to comment Share on other sites More sharing options...
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