Dana Treat – Treat Yourself
Asian Noodles
Posted May 5, 2009
Noodles in Thai Curry Sauce with Tofu
Inspired by Deborah Madison
Serves 3-4
Since I was using my own curry paste (which is less spicy than store-bought), I added the full 3 tablespoons. If you are worried about spice, add just 1 to begin and more to taste if necessary.
8 ounces dried Chinese egg noodles (linguine can do in a pinch)
8 ounces extra-firm tofu, pressed dry and cut into 1 inch pieces
Canola oil
2 large shallots, thinly sliced into rings
3 garlic cloves, minced
1 tbsp. minced fresh ginger
1 15-oz. can unsweetened lowfat coconut milk
1-3 tbsp. Thai red curry paste
2 tbsp. soy sauce
1 handful snow peas, strings removed
1/2 cup frozen peas, thawed
2 scallions, thinly sliced into rounds
3 tbsp. chopped cilantro
Cook noodles in pletny of boiling water until tender, about 4 minutes for the Chinese egg noodles and slightly longer for linguine. Drain and rinse well to stop the cooking and to keep them from sticking together. Set aside.
Heat a non-stick skillet over medium-high heat. Spray with non-stick cooking spray and add the tofu. Cook on each side, flipping as the tofu turns slightly brown. Pour out onto a paper lined plate and set aside.
Heat a wok or a skillet over medium-high heat. Pour in just enough canola oil to coat the bottom and add the shallots. Cook until starting to brown, about 4 minutes. Add the ginger and garlic and cook, stirring constantly, until very fragrant, about 2 minutes. Add the coconut milk, curry paste, and soy sauce and stir to break up the paste. Add the snow peas and green peas. Lower heat to medium-low and cook until the snow peas start to become tender, 3-4 minutes. Add the noodles and tofu and stir well. Add the scallions and cilantro and give it another good stir. Allow to cook for 2 minutes to blend flavors.
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