Saturday, August 5, 2017

Coconut Curry Noodles



I'll be honest, at one point while cooking this, it smelled so awful that I feared I had stained the walls of my apartment and lost my deposit. But the spices just seemed so right together, so I pressed on and it turned out absolutely FANTASTIC. I changed the original recipe quite a bit, so feel free to add shrimp or tofu, substitute light coconut milk, brown rice noodles, add more cabbage, or whatever else you like.

Ingredients:
  • 2 Tbl red curry paste
  • 2 Tbl sesame oil
  • 2 Tbl fish sauce (omit for vegan/vegetarian) 
  • 3 Tbl sugar
  • 1 Tbl sambal oelek (chili paste)
  • 2 Tbl soy sauce
  • 1/2 bunch of green onions, chopped
  • 1 C shredded carrots
  • 1 C frozen edamame
  • 1 C vegetable broth or water
  • one 14-oz can coconut milk
  • 2 Tbl minced or shredded fresh ginger 
  • 8 oz rice noodles (pad thai style)
  • Shredded or chopped purple cabbage (1/4 to 1/2 cabbage as desired)
  • Sesame seeds for garnish


Instructions:

  1.  Soak the rice noodles in cold tap water for 30 mins. Drain and set aside. 
  2. Heat a large wok or skillet on medium-high. Add the sesame oil, garlic, ginger, chili paste, curry paste, and saute for 2 minutes.
  3. Add all the vegetables, soy sauce, fish sauce, sugar, and 1/2 of the coconut milk. Let simmer for 10 mins.
  4. Add the rice noodles to the skillet along with the vegetable broth/water, 1/2 cup at a time, and cook uncovered until the noodles are done to taste. Be careful not to add too much water or stir the noodles too much, or they will get sticky. Shake the skillet or wok occasionally to stir. Makes a great meatless meal by itself!