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Pan Fried Noodles with Tofu and Red Curry Broth

Ingredients (use vegan versions): 1 pound precooked Hong Kong noodles 3 tablespoons Red Curry Paste 15 leaves fresh Chinese bazil, 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 Directions: 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 saut? pan to medium-high heat. Remove stems of Chilis and place into pan with garlic, curry and then scallions, tofu, basil and mushrooms. Saut? for 8-10 minutes. Add noodles and saut? 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. Serves: 4 Preparation time: 40 minutes more Free recipe and All Free recipe

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