PASTA DAY: Singapore-Style Rice Noodles With Tofu (Red Curry)

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Note that there is a Yellow Curry version and a Red Curry version. kathleen

 

 

* Exported from MasterCook *

 

Singapore-Style Rice Noodles With Tofu (Red Curry)

 

Recipe By : Pasta East to West by Nava Atlas, page 76

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces rice-stick noodles

1 pound medium-firm tofu

6 canned bamboo shoots -- up to 8-ounces

2 teaspoons canola or peanut oil

2 cloves garlic -- crushed

10 ounces fresh string beans -- up to 12

trimmed and cut in half

1 medium green bell pepper

cut into large dice

1 medium red bell pepper

cut to match the green pepper

1 cup lite coconut milk

1 teaspoon good-quality curry powder -- to taste, up to 2

1 teaspoon Asian red chile sauce -- to taste, up to 2

(or substitute Tabasco sauce)

Salt

Chopped peanuts for garnish -- optional

 

4 to 6 servings

 

This Singapore-style specialty, a cousin to Singapore-Style Rice Noodles

with Tofu (Yellow Curry) is delectably spicy.

 

In a heatproof container, combine the noodles with hot water to cover. Let

them soak, covered, until done but still firm, about 20 minutes. Drain the

noodles, then place them on a cutting board, and chop in several directions

to shorten.

 

Meanwhile, cut the tofu into 1/2-inch dice. Arrange in a single layer

between clean tea towels or a few layers of paper towel. Set aside.

 

Drain about 1/4 cup of the liquid from the bamboo shoots into a stir-fry

pan. Drain and discard the rest of the liquid, and set the bamboo shoots

aside. Add the oil to the stir-fry pan with the liquid. Add the garlic

and cook over medium-high heat for a minute or two.

 

Add the green beans and cook over high hear, stirring frequently, until

they are bright green, about 3 to 5 minutes. Add the green and red

peppers, and stir-fry briefly. The green beans and pepper should be cooked

just until they've lost their raw quality, but are still quite

crisp. Gently stir in the tofu, and cook until heated through.

 

Combine the coconut milk, curry powder, and chile sauce in a small bowl,

and stir together. (Start with smaller quantities of the " hot stuff " if

you're nor sure how much to use-this dish is intended to be spicy, but you

can always add more later.) Stir this mixture into the wok, and bring to a

rapid simmer. Season to taste with salt.

 

To serve, divide the cooked rice noodles among shallow bowls. Top with the

vegetable mixture, including some of the sauce. If desired, garnish each

serving with some chopped peanuts.

 

Calories: 469 ,Carbohydrate: 67 g, Total Fat: 15 g, Cholesterol: 0 g,

Protein: 12 g, Sodium: 655 mg

 

 

 

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