Dry Curry Noodles
Ingredients
- ~ 1 small potato, cubed
- ~ 1/2 cup chopped mushrooms (used lion's mane)/pan fried tofu
- ~ 1 tablespoon red chili paste/sambal (see recipe on highlights)
- ~ 3/4 cup veggie stock
- ~ 7-8 curry leaves
- ~ 1/4 cup coconut milk
- ~ oil, salt & sugar to taste
- ~ 2 servings ramen of your choice, cooked based on package instructions
- ~ ?????: 2 teaspoons dark soy sauce, 1 teaspoon soy sauce & stir fry sauce, a drizzle of sesame oil, fried shallots, white pepper
Preparation
In a heated non-stick pan with a drizzle of oil, pan fry potato & mushrooms until golden brown, then remove from heat.
Sauté chili paste in 1 teaspoon oil until fragrant. Add cooked potatoes, mushrooms, curry leaves & sauté for a minute or so to bring out the curry leaves' aroma
Then, add in veggie stock & season with salt (add sugar if your sambal is too spicy)
Cover pan with lid & simmer over low heat until potatoes are tender. Add more stock if needed. Stir in coconut milk & cook for another minute until slightly thickened.
If you are not using sambal recipe from highlights, please add sautéed shallots, garlic & chopped lemongrass
Mix sauce in a plate & toss with cooked noodles until well combined.
