Pan Fried Noodles with Tofu and Red Curry Broth

[Guest guest]

Pan Fried Noodles with Tofu and Red Curry Broth

 

1 pound precooked gf 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 (gf - read label)

8 fresh Thai chilis

4 tablespoons & 1 tablespoon Hot Sesame Oil

Soy Sauce (wheat free)

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 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 8-10 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.

Serves: 4