|Nutritional Guidelines (per serving)|
|Servings: serves 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This curry noodles recipe is a condensed version of an ancient Thai noodle dish called Kao Soy. It would take an hour or more to make the original recipe, but I've found this simplified version just as wonderful. A comforting dish that can be mild or extra spicy depending on your preference. You can use dried egg or wheat noodles for this dish -- or splurge and pick up some fresh noodles at your local Asian food store or grocery store deli. A fantastic noodle recipe you're sure to enjoy!
- 2 to 4 eggs (fresh or dried, or wheat noodles)
- 1/2 package tofu (medium-firm, cut into cubes)
- 1 bell pepper (red)
- 1 bell pepper (green)
- 1 handful mushrooms (shiitake fresh)
- 1 handful coriander (fresh, generous amount)
- 2 spring onions (sliced or cut lengthwise into matchstick pieces)
- 1/2 cup coconut milk
- 1 lime (cut into wedges)
- 3 tablespoons soy sauce
- 1 to 2 tablespoons oil (for stir-frying)
- 1/2 teaspoon turmeric
- 3 garlic cloves
- 1 to 2 chilies (fresh red, de-seeded if you prefer less spice)
- 1 piece galangal (or fresh ginger thumb-sized)
- 1 tablespoon coriander (ground)
- 1 teaspoon cumin
- 1/2 teaspoon cardamon (ground)
- 1/4 teaspoon ground cloves (ground)
- 1/4 teaspoon cinnamon
- 2 tablespoons fish sauce (or vegetarian fish sauce, or 2 1/2 tablespoons soy sauce)
- Optional: sugar (to taste)
Cook noodles according to instructions on package. If boiling dried noodles, be sure to rinse well after cooking with cold water to keep them from sticking together. (The noodles will be stir-fried later, so try not to overcook at this point.) Set aside.
To make the curry paste, place all paste ingredients (turmeric, garlic, red chilies, ginger, ground coriander, cumin, cardamom, cloves, cinnamon, fish sauce, and sugar) in a food processor or chopper. Process well. Or, mince ingredients well and pound together with a pestle & mortar.
Heat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute).
Add a few tablespoons of coconut milk and stir into the paste, then add the vegetables.
Stir-fry 2 to 3 minutes, or until mushrooms are cooked and bell peppers are bright in color. Add a little more of the 1/2 cup coconut milk if your wok/pan becomes too dry.
Add the remaining coconut milk plus the soy sauce. Stir-fry everything together, then add the noodles and tofu. (If your tofu is soft and will fall apart, add it just before serving, gently folding it into the noodles.)
Using 2 utensils, gently stir-fry the noodles, lifting and turning them as you do so. Stir-fry in this way until noodles absorb most of the coconut-curry sauce (1 to 2 minutes).
Taste-test the noodles, adding more fish or soy sauce if not salty enough, and a little sugar if too sour. If your noodles happen to be too salty for your taste, add 1 to 2 tablespoons lime juice.
Serve noodles hot from the wok with generous amounts of fresh coriander and spring onion sprinkled over. Add lime wedges on the side and squeeze over before eating.