VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE
Here is a ‘healing’ recipe with superpowers to help with digestive issues…. Provided you stop after 1 helping 🤪😇 although that will be highly impossible cos this dish is so good, you will not stop eating it… literally!
Jokes apart, this dish has fresh Turmeric root and Ginger root in abundance providing a very earthy flavor. The oil used is Sesame oil which again is one of the healthy oils recommended. These noodles slurp up all the goodness plus looks like sunshine on a plate. Tossed with just roasted cauliflower and tofu, traditional curry noodles gets kicked up a notch with fresh flavor profiles.
Note- Be very careful to grate the fresh Turmeric root in a large plate, even a dot of it colors bright yellow, but keep this in mind, since it is pure and organic, it does not stain, you can wipe it off or scrub it off with simple scouring pad.
I roasted the cauliflowers in a large tray and baked the tofu slab. While these are going, cook the pasta to halve the cooking time. Toss together the aromatics which are just shallots, garlic, Thai basil leaves, turmeric root and ginger root. Add the noodles and coat it with the aromatics to a bright yellow color. Finally add the cauliflowers and tofu cubes. I added a dash of curry powder to provide some more heat, this is completely optional. Finish off with some more Thai basil leaves.
Note – cook the noodles only for half the suggested time, the noodles continues to cook and absorb the flavors when we are tossing them in the wok, cooking it for half the time will provide a nice chewy bite
These noodles are so addictive, we kept going back for several helpings….. try it and find out for yourself!
Here are few more noodle recipes to try –
Turmeric Infused Curry Noodles
- 16 oz Flat Rice noodles
- 2 cups Cauliflower florets
- 1 8 oz Tofu block Extra firm
- 2 tbsps Curry powder optional
- Sesame oil Extra Virgin
- 1 Shallot or White Onion thinly sliced
- 4 pods Garlic finely sliced
- 3 inch piece Turmeric root Grated
- 3 inch piece Ginger root Grated
- Thai Basil leaves cut into ribbons
- Take a large cookie sheet, add the cauliflower florets, coat with oil, salt and curry powder and roast in a hot 400 degrees oven for 15-20 minutes
- In another baking tray, bake the tofu block coated with oil and salt for 20 minutes Once done, cut them into cubes
- Start a large pot with water and cook the noodles
- When the noodles are almost done, start a large wok on the stove
- Add sesame oil liberally and toss the aromatics – shallots, garlic, basil, turmeric and ginger on a low flame
- Drain the noodles and add it to the wok and toss very well to coat
- Add the cauliflower and tofu and mix lightly
- Finally top with more basil leaves and serve!