Jim Coleman Recipes

Pan Fried Noodles with Tofu and Red Curry Broth

For this recipe you will need:

• 1 pound precooked Hong Kong Noodles
• 3 tablespoons Red Curry Paste
• 15 leaves fresh Chinese basil, 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

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 saute pan to medium-high heat.

Remove stems of Chilis and place into pan with garlic, curry and then scallions, tofu, basil and mushrooms. Saute for 8 to 10 minutes. Add noodles and saute 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.