This excellent recipe appears in Heidi Swanson's Super Natural Cooking.

8 ounces dried udon-style noodles
2 tablespoons coconut oil or clarified butter
2 cloves garlic, finely chopped
1 onion, chopped
1 1/2 teaspoons red curry paste
12 ounces extra-firm tofu, cubed
1 14-ounce can coconut milk
2 cups vegetable stock
2 teaspoons ground turmeric
2 tablespoons soy sauce
1 tablespoon sugar
juice of 1 lime
2/3 cup peanuts
1/3 cup slivered shallots
1/3 cup choppedfresh cilantro


Cook noodles in boiling, salted water until tender. Drain.

As the noodles are cooking, heat coconut oil in a large saucepan over medium-high heat, then stir in the garlic, onion, and curry paste. Stir well to distribute the curry paste. Cook a minute or tow until curry is fragrant. Add tofu and stir gently to coat well. Stir in the coconut milk, stock, turmeric, soy sauce and sugar. Bring to a simmer and simmer for 5 minutes. Remove from heat, stir in lime juice and add noodles, stirring to coat.

Serve in bowls and top with peanuts, shallots, and cilantro.

Serves 4 to 6

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