Turmeric Infused Curry Noodles
Tossed with just cauliflower and tofu, traditional curry noodles gets kicked up a notch with fresh Turmeric and ginger roots in abundance.
Servings: 8
Ingredients
- 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
Aromatics-
- 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
Instructions
- 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!