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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Super Natural Cooking by Heidi Swanson Ingredients:
8 ounces dried asian-style wide whole wheat egg noodles |
2 tablespoons oil |
2 garlic cloves, finely chopped |
1 onion, chopped |
1 1/2 teaspoons red curry paste |
12 ounces extra firm tofu, cut into thumb-sliced slices |
1 (14 ounce) can coconut milk |
2 cups vegetable stock or 2 cups water |
2 teaspoons ground turmeric |
2 tablespoons shoyu, sauce |
1 tablespoon natural cane sugar |
1 lime, juice of |
2/3 cup peanuts |
1/3 cup slivered shallot |
1/3 cup chopped fresh cilantro |
Directions:
1. Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
2. Heat oil in large saucepan over medium-high heat, then stir in garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant - just a minute or two.
3. Add the tofu and gently stir until coated with the curry paste.
4. Stir in the coconut milk, stock, turmeric, shoyu and sugar. Bring to a simmer and simmer gently for 5 minutes.
5. Remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
6. To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
7. Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.
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