Big Hot Curry Noodle Pot

• 8 oz udon noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 yellow bell pepper, thinly sliced
• 11/2 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
• 2/3 cup peanuts

1. Cook the noodles according to package instructions. Drain and set aside.
2. 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.
3. Serve the noodles topped with peanuts.

udon noodles, olive oil, garlic, onion, yellow bell pepper, red curry, coconut milk, vegetable broth, ground turmeric, soy sauce, brown sugar, lime, peanuts

Taken from www.epicurious.com/recipes/member/views/big-hot-curry-noodle-pot-52983011 (may not work)