Spiced Noodles in Coconut Milk Broth By Chef Vicky Ratnani
1 tbsp oil
40 g chopped shiitake mushroom or button mushrooms
30 g medium bottle gourd, chopped
30 g carrot, chopped
2 to 3 baby corn chopped
50 g bok choy, chopped chunky
2 baby eggplants, cut into fingers
1 tbsp red curry paste
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp brown sugar
1 cup coconut milk
1 cup water
2 cups fresh noodles
For toppings and garnishes:
1 cup of sprouts
Coriander leaves, chopped
Green onion, chopped
Heat a large wok with oil. Add onions, bell peppers, shitake or button mushrooms, bottle gourd, baby corn, baby eggplants and cook on high for about two minutes.
Then add curry paste and brown sugar. Toss to coat the vegetables. Add a light soy sauce and cook for about 30 seconds so that the vegetables absorb the liquid.
Then add dark soy sauce and coconut milk. Let the curry simmer for about two minutes. Then pour in the water and bring back to a simmer. Taste curry and adjust soy sauce, and sugar to taste.
Bring a large pot full of water to boil noodles. If using dried noodles, cook in boiling water till noodles are very al dente. If using fresh noodles, boil for about one minute. No matter what noodles you use, make sure not to overcook them. Drain well.
Add cooked noodles and bean sprouts to the curry broth. Serve in individual bowls, topped with bean sprouts, spring onions and coriander stalks and leaves.