Friday, September 25, 2009

Curried Noodle Bowl

This recipe was inspired by the "Slurptastic" noodle recipe from 101 Cookbooks, but it's also very similar to the noodle bowls I ate as "fast food" in Hong Kong. They're incredibly easy to prepare, and you don't have to be at all precise on the ingredients; since they're assembled at the table, everyone can toss in what they like. For 3 people you will need:

8 oz thin noodles (I used Trader Joe's spinach-chive fettuccine, you can use any thin noodle - Ramen is actually perfect for this).

1 1/2 c vegetable broth (can use chicken)

1 1/2 c. light coconut milk (regular is fine, but heavier)

2 tsp sweet curry powder

1 can garbanzo or white beans, drained and rinsed (Cec likes garbanzos, Jules prefers white beans. You can also use silken tofu diced into small cubes).

1 cup frozen green peas, warmed

1 bunch finely sliced green onions or a couple Tablespoons snipped fresh chives.

Small bowl of crushed dried red peppers (optional, if you like yours spicy!)

Cook noodles according to package directions, making sure not to over cook them. While they're cooking, mix vegetable broth, coconut milk, and curry in a saucepan and heat through. Salt to taste. Assemble other toppings in bowls. Serve by placing a helping of noodles in each bowl, allow guests to place other toppings on as they wish, and finish by ladling curry broth over the top. Eat with chopsticks and don't forget to slurp!

Thai Noodle Bowl: Instead of curry powder, add a stalk of finely chopped lemongrass to the coconut broth, and place a bowl of fresh basil on the table with other toppings. Finish with a squirt of lime wedge (optional).

Peanut Noodle Bowl: Instead of curry powder, whisk 3-4 T chunky peanut butter (organic unsweetened might be better in this) into your coconut-broth sauce. Serve with chopped salted peanuts, lime wedges, crushed red chilis, peas, green onions, and fresh basil.

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