A Teaspoon of Turmeric

Spicy Thai Curry Noodles: In many cultures this would be considered the perfect breakfast food!

This morning I woke up early anticipating to do a vigorous yoga practice. Instead, I stayed back and gave into my 8am craving!

It’s not always I wake up wanting something spicy, hearty and garlicky. The recipe I fell for was  Spicy Thai Curry Noodles. In many cultures in Southeast Asia this is considered breakfast!

I make this recipe in the winter at least a few of times a month. It’s comforting, soothing and does wonders for the sinuses.

This recipe is adapted from Marilyn Bentz-Crowley’s Cold and Flu Foods piece in the Winter 2007 LCBO Food & Drink Magazine. She made her recipe using Arvinda’s Curry Masala which I’ve continued to make every winter since this was published. It’s a keeper!
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Spicy Thai Curry Noodles

Ingredients:
125g rice stick noodles
1 tbsp. oil
3-4 cloves of garlic, minced
1 small red onion, sliced
2 tbsp. Arvinda’s Curry Masala
1 carrot, julienned
1/2 cabbage, finely shredded
1 cup broccoli florets
1 inch piece fresh ginger, julienned
2-3 Arvinda’s Kafir Lime Leaves
2-3 fresh green chilies, sliced lengthwise
1 cup coconut milk
1 tbsp. soya sauce (or to taste)
2 tsp. palm sugar
1/2 tsp. turmeric powder
2 tsp. lime juice
1/4 cup cilantro, finely chopped to garnish

Seasoned Tofu:
1 cup extra firm tofu, cubed
1 tbsp. oil
2 tsp. pureed garlic
2 tbsp. soya sauce

Method: Soak rice stick noodles in warm water for 15-20 minutes until softened. Drain and set aside.

In a large wok or pan, heat oil on medium heat. Add garlic and onions and cook for a few minutes. Add Arvinda’s Curry Masala, stir and cook for a minute. Fold in carrots, cabbage and broccoli. Reduce heat to low and cook for 7-10 minutes, stirring to slightly cook vegetables.

Add ginger, Arvinda’s Kafir Lime Leaves and chilies. Mix. Pour in coconut milk and simmer on medium heat for 5 minutes. Add soya sauce, palm sugar and turmeric powder. Fold in rick stick noodles and lime juice.

Seasoned tofu: In a frying pan, heat oil on medium heat. Add garlic and cook for a minute. Add tofu and soya sauce and cook for 5-7 minutes.

To serve, spoon into a soup bowl, top with seasoned tofu and garnish with cilantro. Serves 4-6.

This recipe is a keeper!

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What a great way to wake up!

A teaspoon of: David Usher. Listening to: Stay.