VCE: Burmese Noodles

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* Exported from MasterCook *

 

Burmese Noodles

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 481

Serving Size : 2 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***THE CURRY PASTE***

1/2 onion -- chopped

2 large garlic cloves

2 1/4-inch fresh ginger rounds

1 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon salt

2 red bird chiles -- chopped,

OR 1/2 teaspoon red pepper flakes

***THE NOODLES AND VEGETABLES***

5 dried shiitake or Chinese black mushrooms

8 ounces fresh Chinese egg noodles or fettuccine

1/3 cup chopped roasted peanuts

2 tablespoons roasted peanut oil

1 large tomato -- seeded

and cut into 1/2-inch pieces

1/2 can unsweetened coconut milk

the cream reserved

1 handful snow peas -- trimmed

2 scallions -including most of the greens

cut into 1-inch pieces

2 tablespoons soy sauce

Cilantro/basil/mint leaves -- for garnish

 

SERVES 2

 

A friend with a passion for Asian food created this vegetarian version of

one of his favorite dishes for me. The fresh noodles soak up the sauce and

all its rich flavors.

 

Using a mortar and pestle or a food processor, work all the curry paste

ingredients into a rough paste and set aside.

 

Soak the mushrooms in warm water in a small bowl for 15 minutes or longer;

drain, reserving the liquid. Discard the stems and slice the caps into

strips. Pull the noodles apart with your fingers. Prepare the peanuts.

 

Heat the oil in a wok over high heat, add the curry paste, and move it

around the pan for 30 seconds. Lower the heat to medium and cook for 12 to

15 minutes, stirring frequently and adding small amounts of water from time

to time to keep it from sticking. When it begins to release some of the

oil, add the tomato, raise the heat, and add the mushroom liquid and

coconut milk. Simmer for a minute, then add the mushrooms, snow peas,

scallions, and soy; turn off the heat.

 

Cook the noodles in plenty of boiling water until tender, about 4 minutes

for fresh noodles. Scoop them out, shake off the excess water, and add

them to the wok. Lift several times to coat thoroughly with the

sauce. Pile the noodles onto platter and garnish with the reserved coconut

cream, the peanuts, and the herbs.

 

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