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 ounce package spicy dry tofu, sliced
• 8 fresh Thai chilis
• 4 tablespoons and 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 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 to 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.