The whole day I seemed to be on the run yesterday, one thing I did was to make cauliflower soup as we had a fair bit unused and of course we are leaving on Saturday. I also had to do my Avon orders and get them to my customers, plus a visit to the doc for a regular diabetes visit, not that I saw her, there was some problem and I ended up seeing the nurse as my doc wasn’t there. I am going back to see her on Friday as I am still suffering with oedema in the one leg where I had the angioplasty. More of those vicissitudes. Actually its a bit of a nuisance because we will be pretty busy with packing etc. on Friday.
The hurricane season is certainly being pretty active this year. It appears Katia is being driven away by the remnants of Lee, but now we have Maria and Nate hopping around. According to my programme Nate will be crossing into Mexico, but Maria seems headed straight to the east coast of the States right now. Not sure if it will arrive there whilst we are on vacation or not. Crossing our fingers.
I thought this Thai type noodle recipe sounded pretty good. I just might try it with rice noodles.
Noodles in Thai Curry with TofuBy Dana Treat
WebMD Recipe from Foodily.com
Dana Treat has never met a Southeast Asian noodle dish she didn’t like -- and this one is no exception. The combo of coconut milk, soy sauce, and curry make the taste buds sing! A variation on a recipe from Deborah Madison’s Vegetarian Cooking for Everyone, this dish is incredibly versatile -- change it to your hearts delight. Here are two low-fat notes. This kind of dish can actually be kind of unhealthy. Two ways to combat that are by using low-fat coconut milk, and by not deep frying the tofu.
Ingredients8 ounces dried Chinese egg noodles (linguine can do in a pinch)
8 ounces extra-firm tofu, pressed dry and cut into 1 inch pieces
2 large shallots, thinly sliced into rings
3 garlic cloves, minced
1 tbsp. minced fresh ginger
1 15-oz. can unsweetened low-fat coconut milk
1-3 tbsp. Thai red curry paste
2 tbsp. soy sauce
1 handful snow peas, strings removed
1/2 cup frozen peas, thawed
2 scallions, thinly sliced into rounds
3 tbsp. chopped cilantro
InstructionsCook noodles in plenty of boiling water until tender, about 4 minutes for the Chinese egg noodles and slightly longer for linguine. Drain and rinse well to stop the cooking and to keep them from sticking together. Set aside.
Heat a nonstick skillet over medium-high heat. Spray with cooking spray and add the tofu. Cook on each side, flipping as the tofu turns slightly brown. Pour out onto a paper-lined plate and set aside.
Heat a wok or a skillet over medium-high heat. Pour in just enough canola oil to coat the bottom and add the shallots. Cook until starting to brown, about 4 minutes. Add the ginger and garlic and cook, stirring constantly, until very fragrant, about 2 minutes. Add the coconut milk, curry paste, and soy sauce and stir to break up the paste. Add the snow peas and green peas. Lower heat to medium-low and cook until the snow peas start to become tender, 3-4 minutes. Add the noodles and tofu and stir well. Add the scallions and cilantro and give it another good stir. Allow to cook for 2 minutes to blend flavours.
Inspired by Deborah Madison
Total Servings: 4
Have a great day