Noodles with Red Curry Broth
- 1 pkg Nasoya Chinese Style Noodles
- 3 tbls red curry paste
- 15 leaves fresh Chinese basil, chopped
- 8 stalks scallions, chopped
- 2 cans straw mushrooms
- 6 cloves garlic, sliced
- 8 fresh Thai chilies
- 4 tbls & 1 tbls hot sesame oil
- 6 cups vegetable broth
- Soy sauce to taste
Place whole Chilis onto aluminum foil and coat with 1 tablespoon sesame oil. Close foil loosely and broil until soft, about 10 minutes.
In a pot, bring broth to a boil. Add tops of chopped scallion and 1 chopped garlic clove to broth. Keep at a simmer.
Heat sesame oil in wok or large cast iron saute pan to medium-high heat.
Remove stems of Chilies and place into pan with garlic, curry and then scallions, basil and mushrooms. Saute for 8 to 10 minutes. Add noodles and saute for 5 more minutes, until noodles are crisp, adding soy sauce to taste. Place contents of wok into four bowls. Ladle 2 scoops of Broth into each bowl. Garnish with fresh basil leaves and serve.