Dana Treat – Treat Yourself

Green Curry Noodles

Posted February 10, 2012


Green Curry Noodles with Cabbage and Squash

Dana Treat Original
Serves 4

While you should never rinse your Italian style noodles, rice noodles do need a good rinse.  This step will keep them from sticking together.  Both Savory and Napa cabbage would work here.  I wouldn’t use green as it will take to long to soften and purple will turn your whole dish a crazy color.  Finally, if you do decide to use a commercial curry paste, I would start with one tablespoon and add more later to your taste.

10 ounces extra firm tofu, blotted dry and cut into 1-inch pieces
4 tbsp. soy sauce, divided (I like tamari)
8 ounces rice noodles, linguine width
Canola, peanut, or coconut oil
6 ounces shallots, peeled and thinly sliced
Kosher or sea salt
½ medium delicata squash, seeded, and cut into 1-inch chunks
1 carrot, peeled and cut into thin rounds
2-3 tbsp. homemade Green Curry Paste (recipe follows)
½ head Savoy cabbage, cored and thinly sliced
1 14-ounce can coconut milk (can be “lite”)
1 cup vegetable broth
½ cup chopped cilantro, plus a few whole leaves for garnish

Place the tofu in a large ziploc bag.  Sprinkle in two tablespoons of the soy sauce and give the bag a vigorous shake.  Allow the tofu to marinate while you prepare the noodles.

Bring a large pot of water to a boil.  Turn off the heat and add the rice noodles to the pot.  Allow to sit for ten minutes, stirring occasionally, then taste.  The noodles should be al dente.  Allow them to sit for another few minutes if they are too firm, then drain.  Immediately rinse very well with cold water.  Run your hands through the noodles to make sure the water reaches the ones on the bottom.  Allow to drain well.  Set aside.

Heat a large skillet over medium-high heat.  Drizzle in just enough oil to coat the bottom of the pan.  Carefully add the tofu to the pan, making sure that all the pieces are touching the bottom of the pan.  Allow to cook for about 3 minutes on one side then, using tongs, turn all the pieces over.  They may stick a little and that is ok.  If you have the patience, you can brown all sides of the tofu, but I usually stop at two.  Scrape the tofu to a plate and sprinkle with salt.  Set aside.

Return the skillet to the heat.  Drizzle in a bit more oil and then add the shallots and sauté, tossing occasionally, until the shallots are soft and starting to brown in places, about 6 minutes.  Add the squash and the carrot, then spoon in the curry paste.  If you are nervous about the heat, just use two tablespoons to start.  Give everything a good stir.  Add the cabbage and toss until the cabbage starts to wilt, about another 5 minutes.  Pour in the coconut milk and the broth and the other 2 tablespoons of soy sauce.  Toss to coat well, reduce the heat to medium-low and cover.  Cook for about 15 minutes, stirring occasionally.

Remove the lid and taste the broth.  You might want to add more curry paste or more soy sauce.  Once it is to your liking, add the tofu and chopped cilantro and cook for another 5 minutes.  Check the squash and carrot to make sure they are tender and also adjust the liquid amount to your taste.  If you prefer a saucier dish, add more stock.  If you want it drier, allow the mixture to cook without the lid to allow some of the liquid to evaporate.

To serve, place a bundle of noodles in the bottom of a shallow bowl and ladle on the vegetables and tofu in their sauce.  Garnish with cilantro leaves.

Green Curry Paste
Adapted from Real Vegetarian Thai
Makes about 1½ cups

1 tbsp. whole coriander seeds
1 tsp. whole cumin seeds
½ tsp. freshly ground black or white pepper
3 stalks lemongrass
4 fresh green jalapeño chilies, seeded for a milder heat, roughly chopped
¼ cup coarsely chopped fresh cilantro leaves and tender stems
2 medium shallots, chopped
3 cloves garlic, chopped
2 tbsp. chopped or grated fresh ginger
Zest of 1 lime
1 tsp. kosher or sea salt

In a small skillet over medium heat, dry-fry the coriander and cumin seeds until they turn a shade or two darker, shaking the pan and stirring often, about 3 minutes.  Turn out onto a plate to cool.  Grind the spices in a coffee grinder or with a mortar and pestle.  Set aside.

To prepare the lemongrass, trim away and discard any root section below the bulb base, and cut away the top portion, leaving a stalk about 6 inches long, including the base.  Pull off the out layer and then thinly slice the rest.

Combine the lemongrass, chopped chilies, cilantro, shallots, garlic, ginger, lime zest, salt, and spices in a mini food processor or a blender.  Pulse to combine to a smooth paste, scraping down the sides of the bowl as necessary.  You might need to add just a couple tablespoons of water to keep the blades moving.  Store in an airtight container in the refrigerator for up to one month.

 


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