Spicy Oriental Noodles

This recipe came from one of those recipe chain emails and boy am I thankful. I made it last night and it was AMAZING! I used mitaki mushrooms & fresh egg noodles.

2 1/2 – 3 oz thin egg(less) noodles
1-cup mushrooms
2 scallions
1/4-cup tofu (meat eaters may enjoy something else)
1 clove garlic
1/2-inch piece fresh ginger
1 small chili pepper
1 tbsp. vegetable oil
1 tsp. curry powder
2 oz. frozen peas
1/4 15 oz can coconut milk
2 tbsp. soy sauce

1. Follow the package instructions to cook or soak the noodles. Drain and set aside.

2. Slice the mushrooms. Chop the scallions and tofu. Set aside.

3. Chop the garlic, ginger and chilli finely. Heat the oil in a wok and stir fry for 30 seconds.

4. Add the mushrooms, scallions and tofu to wok. Stir fry for a couple of minutes longer*.

5. Stir in curry powder, and stir fry for 20 seconds. Add the cooked noodles and peas to the wok and stir well. Stir in coconut milk and soy sauce, and cook until everything is piping hot, and the liquid has evaporated.



*If using a meat product – cook as necessary.

Recipe is for serving of one (healthy portion, really for two), just increase accordingly for larger serving. Takes less than half hour. Enjoy!