Coconut Curry Ramen Noodles

Finely dice the red onion. Heat the cooking oil in a large stockpot over medium-high heat and sauté the onion until softened, about 3 minutes.

Ingredients

1 piece of Red Onion

30 mL of Cooking Oil

240 mL of Vegetable Stock

Equipment

Chefs Knife

Cutting Board

Stock Pot

Stir in the red curry paste and cook for one minute to release the aromatics. Pour in the vegetable stock and coconut milk, then bring to a gentle simmer.

Ingredients

700 mL of Vegetable Stock

60 mL of Red Curry Paste

240 mL of Coconut Milk

Equipment

Stock Pot

Wooden Spoon

Remove the mushrooms from the marinade and grill them on a griddle pan until cooked through. Slice the tofu and grill until the exterior is crispy.

Ingredients

240 mL of Mushrooms

400 g of Tofu

Equipment

Grill Pan

Tongs

Prepare the rice noodles according to package instructions and divide them into four serving bowls.

Ingredients

225 g of Rice Noodles

Equipment

Pot

Bowl

Ladle the hot curry soup over the noodles, then top with the grilled mushrooms and crispy tofu. Garnish with sesame seeds, fresh cilantro, and sliced green onions.

Ingredients

240 mL of Mushrooms

1 piece of Red Onion

240 mL of Red Curry Paste

240 mL of Tofu

240 mL of Rice Noodles

15 mL of Sesame Seeds

60 mL of Cilantro

60 mL of Green Onions

Equipment

Ladle