Pan Fried Noodles with Tofu and Red Curry Broth – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.
Vegeterian Tips: It s true ladies and gentleman! Certain fast food restaurants are now offering veggie burgers, as well as salads. While most of the salads may come with chicken or meat, you can ask them to leave it off. Just be careful of the dressings, as most have tons of sugar and calories. You also have baked potatoes, or fruit and yogurt options.
Ingredients (use vegan versions):
- 1 pound precooked Hong Kong noodles
- 3 tablespoons Red Curry Paste
- 15 leaves fresh Chinese bazil, chopped
- 8 stalks Scallions, chopped
- 2 cans Straw Mushrooms
- 6 cloves Garlic, sliced
- 8 oz package Spicy Dry Tofu, sliced
- 8 fresh Thai chilis
- 4 tablespoons & 1 tablespoon Hot Sesame Oil
- Soy Sauce
- 6 cups Vegetable broth
Directions:
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 sauté pan to
medium-high heat.
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
serve.
Serves: 4
Preparation time: 40 minutes
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