Green Curry Noodle Bowl
How many noodle recipes can I make in a week? Um. As many as I need to survive this move.
The kitchen is all but packed. The blogging area has been tidied and tucked away. (See how there’s not even a pretty piece of burlap in that pic up there? Borrrring. Sorry about that.
But, thing is. Noodles are nice. Supposing you’re not going all low-carb or gluten-free, Udon noodles are cheap, filling, and fast. Cooked into a green curried broth, it’s hard to feel sad about too many noodle recipes in a single week when the final dish tastes like bliss.
Bliss in a bowl.
Sooo much nicer than having your whole kitchen in a cardboard box.
Vegan Green Curry Noodle Bowl
1 tablespoon olive oil
3 cloves garlic, chopped
1-2 tablespoons green curry paste
1 tablespoon toasted sesame oil
1/4 cup tamari
8 cups vegetable broth
1/4 teaspoon Seven Spice
1 box Udon noodles
1 cup grated carrots
1 can bamboo slices
1 bunch scallions, diced
1 block extra-firm tofu, diced
1/4 cup fresh chopped basil and/or cilantro
1/4 cup salted peanuts (optional)
1 cup coconut cream for garnish (optional)
In a large pot, heat the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the curry paste (start with 1 tablespoon, then add more curry paste a half-tablespoon at a time to make sure your broth isn't too spicy). Then add the sesame oil, tamari, and vegetable broth. Bring to a boil then add the noodles. Cook for 6 minutes, toss in the carrots. Cook the noodles for 2-3 more minutes, until soft. Remove pot from heat then add the bamboo slices, scallions, tofu, and basil and/or cilantro. Top with peanuts and coconut cream, if desired.