Curry on the brain this week I guess. Monday I wrote about Curried Hash and now, we have the Curried Noodle Pot courtesy of the lovely Heidi Swanson from 101cookbooks.com. This recipe comes from her cookbook Super Natural Cooking. Why buy one of her books? Her photography. You can thank me later for the copious amounts of food porn present.
Curried Noodle Pot
- 8 oz whole-grain wide Asian noodles ( I used whole spelt udon)
- 2 T coconut oil
- 4 cloves garlic finely chopped
- 1 onion chopped
- 1-1/2 tsp red curry paste
- 12 oz extra firm tofu pressed and cubed
- 1-14 oz can coconut milk
- 2 C veggie stock
- 2 tsp ground tumeric or curry powder
- 2 T shoyu sauce (or any other type of soy sauce)
- 1T agave syrup
- juice of one lime
- 2/3 C peanuts (optional)
- 1/3 C slivered shallots
- 1/3 C chopped fresh cilantro
Cook noodles in plenty of water until just tender.
Start making curry while noodles cook. Heat coconut oil in large saucepan over medium-high heat. Stir in garlic, onion and curry paste and mash the paste around the bottom of the pan a bit to distribute evenly. Cook until fragrant – just a minute or two. Add the tofu stir until well coated with curry. Stir in the coconut milk, stock, shoyu and agave, bring to simmer for 5 minutes. Remove from heat, stir in the lime juice and add the noodles. Turn to coat.
To serve, heap big piles of noodles into individual bowls and top with a ladle or two of curry. Top with peanut and cilantro and shallots.
Note: I thought this needed a bit of salt because I used unsalted peanuts for garnish. From start to finish, this took me less than 20 minutes to make. Bonus points for quick dinner.