Pan Fried Noodles With Tofu And Red Curry Broth RecipeTagged in Vegetarian
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
Heat Sesame Oil in wok or large cast iron sauté pan to
Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Sauté for
8-10 minutes. Add noodles and sauté 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
- 1 pound precooked Hong Kong noodles
- 3 tablespoons Red Curry Paste
- 15 leaves fresh Chinese bazil
- 8 stalks Scallions
- 2 cans Straw Mushrooms
- 6 cloves Garlic
- 8 oz package Spicy Dry Tofu
- 8 fresh Thai chilis
- 4 tablespoons & 1 tablespoon Hot Sesame Oil
- Soy Sauce
- 6 cups Vegetable broth
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