vegansaurus!

It irks me to no end that I can’t get a decent picture now that it gets dark so early. Please forgive the photos and the insufficient lighting. Please know that, pictures aside, this is really a great dish. So satisfying and delicious. Everything I like about a Thai style soup; coconut, lime, lemongrass and ginger thrown together with crisp stir-fried vegetables and thick udon noodles. And the best part? It’s meant to be slurped up out a big bowl. If you upped the amount of coconut milk and lime, it could be a soup, but I wanted it to be a saucy noodle dish. So, so good. 

Curried Udon Noodles

1. 1 tbsp peanut oil
2. 12 ounces fresh udon noodles (or 2 single serving packages)
3. 1/2 package extra firm tofu, cut into cubes
4. 2 carrots, cut into matchsticks
5. 1 red bell pepper, cut into matchsticks
6. 2 baby bok choy, ends trimmed off and discarded, cut lengthwise into ribbons
7. 1/2 cup snow peas
8. 1/3 cup frozen shelled edamame
9. 1/3 cup fresh mushrooms (I used oyster mushrooms) coarsely chopped
10. 4 green onions, chopped diagonally

For the Curry Sauce -

1. 1 cup coconut milk
2. 3 stalks lemongrass
3. 2 tbsp vegetarian fish sauce (available at places like Layonna’s OR MAKE YOUR OWN!)
4. 3 limes
5. 1 tbsp sugar
6. 1 tsp curry powder
7. salt to taste

Trim the stalks of the lemongrass and bruise to release the oils. Remove the outer stalks from the inner core. Mince the core and set aside (should provide about 1 tsp). Cut the stalks in half and place in a saucepan with the veg fish sauce, juice of 2 limes and the lime rinds. Cook over medium-high heat for 5 minutes. Add the coconut milk, curry, minced lemongrass core, and sugar. Continue to cook while stirring until the mixture is yellow. Remove from heat and salt to taste, set aside.

Heat the peanut oil in a saute pan over medium heat, and bring a pot of water to boil. Add the tofu and stir fry until slightly browned. Add the carrots and mushrooms, stir for a minute more. Next, add bell pepper, edamame and snow peas. Saute until the vegetables are tender and then add bok choy and green onions. Turn off the heat and stir until the bok choy is wilted.

While stir-frying vegetable, cook the udon noodles for about 3 minutes (or according to package directions). Toss noodles in a large bowl with the vegetables, tofu and curried coconut sauce. Salt to taste and serve while warm.

This recipe is perfect for the colder weather we’re starting to get in San Francisco. It’s courtesy of Elissa at The Painted Peach. She’s got a tons of recipes, they’re not all veg, but she promises more veggie ones soon! Also, check out her alcoholic beverages. Very nice. Plus, who could say no to this bowl of deliciousness?? Not me. In fact, see you fools later!