Red Curry Wonton Noodles Bowl
Ingredients
- Ramen - cook according to the package directions
- 1 firm tofu cut into small cubes
- 1 small onion diced
- 2 clove garlic minced
- 1 thumb sized ginger, grated
- 2 tbsp curry powder
- 1 tbsp red chilli powder
- 1 tumeric leave thinly sliced
- 1 small red ginger flower finely sliced
- 1 tbsp hot sauce
- 300 ml water
- 200 ml coconut milk
- 1 tbsp brown sugar
- Salt for taste
- calamansi lime
- 1 tbsp of sambal
- Bok Choy for serving
Preparation
Heat oil in a pan and add in the garlic, onion and ginger
Sauté till it fragrant and when it about turn into brownish add in the red ginger flower
Next add in the tofu cube and stir fry for few minutes
Low down the heat followed by adding in the curry powder, red chilli powder and add in the hot sauce to give an extra kick
Stir with the tofu till it coated well and add in the water
Bring the curry to boil
Once it boil, reduce the heat and swirl in the coconut milk and brown sugar while continuously stirring for another few minutes and turn off the heat
Add in the ramen noodles and seasoned with salt
Pour the curry noodle into a bowl
Finally serve with Bok Choy, Wonton, squeeze of calamansi juices and sambal
Wontons recipe: scoop the fillings and arrange it in the middle of the wrapper, seal by folding the wrapper in a way that both ends meet together forming a triangular shape
Press against the side of the wonton to ensure that it remains intact
Set aside
Bring a big pot of water to boil
Add about half of the wonton into the boiling water and cook for 3 to 4 minutes
All the wonton should float to the top when it’s cooked
And it’s ready to serve