Big Curry Noodle Pot

• 8 ounces dried asian-style wide whole wheat egg noodles
• 2 tablespoons oil
• 2 garlic cloves, finely chopped
• 1 onion, chopped
• 1 1/2 teaspoons red curry paste
• 12 ounces extra firm tofu, cut into thumb-sliced slices
• 1 (14 ounce) can coconut milk
• 2 cups vegetable stock or 2 cups water
• 2 teaspoons ground turmeric
• 2 tablespoons shoyu, sauce
• 1 tablespoon natural cane sugar
• 1 lime, juice of
• 2/3 cup peanuts
• 1/3 cup slivered shallot
• 1/3 cup chopped fresh cilantro

1. Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
2. Heat oil in large saucepan over medium-high heat, then stir in garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant - just a minute or two.
3. Add the tofu and gently stir until coated with the curry paste.
4. Stir in the coconut milk, stock, turmeric, shoyu and sugar. Bring to a simmer and simmer gently for 5 minutes.
5. Remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
6. To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
7. Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.

whole wheat egg noodles, oil, garlic, onion, red curry, coconut milk, vegetable stock, ground turmeric, shoyu, natural cane sugar, lime, peanuts, shallot, fresh cilantro

Taken from www.food.com/recipe/big-curry-noodle-pot-324932 (may not work)