Noodles in Curry Coconut Milk Broth

What can I say about this curry? It was a big hit with my kids and I really enjoyed making it. We even enjoyed eating it as leftovers while out camping. It’s one of those recipes that you can tweak here and there with different ingredients and toppings. I think next time I make it I might see about increasing the amount of broth.

Curry Noodles in Coconut Milk Broth

• 1 tbsp Veg Oil (I use non gmo canola)
• 1 cup Shiitake Mushrooms, chopped (or a block of extra firm tofu, cubed)
• 1 Zucchini, chopped
• 1 Carrot, chopped
• 1 Red Pepper, chopped
• 1/2 cup Corn (baby corns if you prefer)
• 1 tbsp Red Curry Paste (you can make your own)
• 1 tsp Curry Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1 1/2 tbsp Tamari
• 1 tsp Demerara Sugar
• 1 can Coconut Milk
• 1 cup Water
• 2 cups fresh Chinese wheat based noodles or about 3 oz dried thin wheat based noodles
• 1 cup Bean Sprouts
• optional toppings and garnishes: Crispy noodles, shallots, pickled mustard greens, lime wedges, cilantro, green onion

1. Heat a large wok with oil. Add shitake mushroom, zucchini, carrot, red pepper and sauté on high for a couple minutes.
2. Then add the curry paste, curry powder, cumin and coriander. Toss to coat the vegetables.
3. Add the tamari, demerara sugar, and coconut milk. Let the curry simmer. Then pour in water and bring back to a simmer. Taste curry and adjust tamari and sugar to taste.
4. Bring a large pot full of water to boil noodles. If using dried noodles, cook in boiling water till noodles are very al dente. If using fresh noodles, boil for about 1 minute. No matter what noodles you use, make sure not to over cook them. Drain well.
5. Add cooked noodles and bean sprouts to the curry broth.
6. Serve in individual bowls, topped with crispy noodles. Serve with chopped shallots, pickled mustard greens, lime wedges and cilantro on the side.