Coconut Curry Noodle Bowls

A few weeks ago, a friend of mine and I got hooked watching The Worst Cooks in America. There was one dish we saw on the show (by Bobby Flay) that we thought looked exceptionally delicious. We decided to make it the next day (as it was like 2 AM when we saw the episode with this recipe in it). The bowls turned our really well, but there was a shocking lack of liquid in them. We added in a bit of vegetable broth to help this, but it was still more of noodles with a red curry sauce, than red curry with noodles in it. The flavor was incredible though!

Coconut Curry Noodle Bowl

1 tbsp olive oil

1/2 cup shiitake mushroom heads, sliced

1 one-inch piece fresh ginger, minced

1 shallot, diced

1 tbsp curry paste

1 can coconut milk, unsweetened

1 cup napa cabbage, chiffonade

2 medium carrots, julienned

1/2 block extra firm tofu, large dice

1/2 tbsp honey

3 scallions, sliced on a bias

fresh lime wedges

chopped fresh cilantro, for garnish

fresh jalapeño slices (optional)

salt and pepper, to taste

1 pound noodles, cooked al dente (we used udon noodles from the store)

Directions

Sauté mushrooms, ginger and shallots in oil until soft. Stir in curry paste and cook 1 minute. Add coconut milk, cabbage, carrots and tofu and cook 5 minutes more. Remove from heat and stir in honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles. Garnish with cilantro and jalapeño slices.

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