This big hot curry noodle pot will warm you up from the inside out and cure all your winter woes!
So I kind of think that a big bowl of highlighter yellow noodle curry is going to make our week.
I mean, it’s like sunshine that warms you from the inside.
And if that’s not a cure for the fifth-failed-attempt-at-cloning/where-is-spring-when-you-need-it/can’t-I-just-wake-up-and-be-done-with-my-PhD blues?
Then we really are in dire straits.
But let’s not go there just yet.
I really do believe in the power of our own conviction (i.e. the placebo effect) so as long as we really truly believe these saucy spicy noodly bowls are going to save our lives, they probably will.
And at the least they will make our bellies very very happy. And that has to count for something.
- 8 oz udon noodles
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 yellow bell pepper, thinly sliced
- 1½ tsp red curry paste
- 12 oz extra firm tofu, cut into 1-inch cubes
- 14 oz lite coconut milk
- 2 cups vegetable broth
- 2 tsp ground turmeric
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- juice of 1 lime
- ⅔ cup peanuts
- Cook the noodles according to package instructions. Drain and set aside.
- While the noodles cook, start the curry. Heat the oil in a large pot over medium heat. Stir in the garlic, onion, bell pepper slices, and curry paste. Cook for a minute or two and then add in the tofu, stirring to coat with the curry paste. Stir in the coconut milk, vegetable broth, turmeric, soy sauce, and brown sugar. Bring to a boil, and then lower to a simmer, allowing to cook for 5 minutes. Remove from the heat and stir in the lime juice. Toss with the noodles.
- Serve the noodles topped with peanuts.