Curriednoodleswithtofu Food

SINGAPORE NOODLES WITH TOFU

Steps:

• Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside.
• Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes. Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt. Add 1 more tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute. Transfer the tofu and vegetables to a bowl.
• Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes. Add the tofu mixture, soy sauce and chicken broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes. Stir in the lime juice and season with salt. Top each serving with the bean sprouts and serve with lime wedges.

NOODLES WITH TOFU

Steps:

• Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.
• Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.
• Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.

CURRIED RICE & NOODLES

Steps:

• In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.

CURRIED STIR-FRIED NOODLES WITH VEGETABLES

Steps:

• In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
• Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
• In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
• Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
• Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.

STIR-FRIED NOODLES WITH TOFU

Steps:

• Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
• Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
• Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU

Steps:

• Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
• Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
• Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
• Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
• Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
• Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

CURRIED SINGAPORE NOODLES

Steps:

• Bring 4 quarts water to boiling.
• To the boiling water stir in 1 tablespoon salt and the noodles.
• Cook, stirring often, until the noodles are slightly underdone, about two minutes.
• Drain noodles and rinse under cold water and drain again and set aside.
• Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• Transfer shrimp to clean bowl.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• Cook until the vegetables have softened, about 2 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds.
• Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• Toss until ingredients are combined and noodles have heated through, about 2 minutes.
• For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

CURRIED NOODLES WITH PORK

Steps:

• Soak rice noodles in a bowl of hot water for 20 minutes. Drain well.
• Cut onion into 1/4 inch strips.
• Heat the oil in a wok, add the onion and cook on high heat until onion is soft. (1-2 min).
• Add curry powder, salt and noodles. Mix well.
• Add the peas, coconut milk and soy sauce, toss to combine. Reduce heat, cover and cook on low for 3 minutes.
• Stir in pork and heat for another 1-2 minute (until pork is warm).