Author’s Note
All you noodle lovers out there, come on, join me and let us slurp our way to delirium. Your love for noodles will double and triple with these fragrant and spicy coconut curried noodles. Looking for a comforting noodle soup? Then these curried noodles are for you.
What on earth are these curried noodles, you ask? It is coconut curry flavored with fragrant Thai red curry paste, and then everything a heart can desire is added. For me it is crispy tofu, enoki and oyster mushrooms, bok choy and rice noodles. Any other vegetable or protein should be fine. The base of this dish is the mouthwatering coconut curry, get it right and from then on you can build your own bowl of noodles. And it is actually very easy to get it right, the keynote is the Thai red curry paste.
I prefer my homemade red curry paste, feel free to use your favorite store-bought brand. But if you are feeling a tad bit adventurous, may I recommend you to try making this red curry paste. This one is a game changer. You can make it ahead and keep it in your freezer. It will take your soups, curries and stir fries to the next level – next level deliciousness like these curried noodles.
Recipe
| Ingredients | |
|---|---|
 | ½ of an onion chopped |
| 2 garlic cloves |
| 3 tablespoons peanut oil |
| 8 ounce enoki mushrooms |
| 8 ounce oyster mushrooms |
| 10 ounce regular tofu |
| 2 cups of bok choy |
| 1 red bell pepper |
| 1 Serrano chili or 2 Thai chili peppers |
| 3 tablespoons of red Thai curry paste |
| 1 ¾ cups coconut milk |
| 1 teaspoon Thai Sweet soy sauce |
| 1 teaspoon fish sauce (opt out if you want to keep it vegetarian) |
| 1 teaspoon palm sugar or light brown sugar |
| Juice of a lime |
| Handful of fresh cilantro |
| A few Thai basil leaves |
| Instructions | |
|---|---|
| Cook the rice noodles according to package directions and set it aside |
| Drain the tofu and squeeze out the water as much as you can |
| Heat oil in a wok or big skillet |
| Fry the tofu in the hot oil until golden brown and set them aside |
| In the same oil, add the onion, garlic and mushrooms and gently saute them until softened but not brown. Then add the red bell pepper and chili peppers |
| Add the curry paste, tofu and the coconut milk |
| Let it simmer for 2-3 minutes |
| Add the bok choy, soy sauce, fish sauce and the palm sugar |
| Simmer for a minute |
| Remove from heat and add the lime juice, cilantro and Thai basil |
| Pile rice noodles onto serving bowls and top with the coconut curry |
| Sprinkle some extra cilantro and Thai basil |
| Serve hot immediately along with some extra slices of lime |
Note: Get all your ingredients ready and on hand before you heat up your wok . Because as soon as the oil is hot , you’ll find yourself putting the ingredients in the wok in a fast and successive progression. Also you can switch up the vegetables and the protein, or even add more protein or vegetables than the written recipe here.
Inspiration: Love a good noodle soup
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