Red Curry Noodles with Shitake Mushrooms
If you are a fan of mushrooms, dried shiitakes should be a staple in your pantry. Fresh ones are always a delightful treat when available, but you can still unlock that earthy and meaty magic by reconstituting a handful of dried shiitakes in water overnight. Fry thick slices in 1 tablespoon of hot oil to create a little crunchy texture, and finish with salt or soy sauce. Save the soaking water for soups or sauces.
Ingredients for 6 portions
- Handful of shiitake mushrooms, following the instructions above, save water for this recipe should be approximately 1 cup of liquid
- 400 grams of dried rice vermicelli
- 2 tablespoons of cooking oil
- 6 cloves of garlic, finely minced
- 1 medium red onion, finely minced
- 2 tablespoon of grated ginger root
- 1 small sweet red pepper, sliced in julienne strips
- 1 stalk of lemongrass, white part only and smashed to release aroma
- 2 stalks of green onion finely sliced
- 3 to 4 tablespoons of Thai red curry paste
- 1 can of coconut milk
- 1/2 cup water
- 3 tablespoons of soy sauce
- Salt and pepper to taste
- Juice from 1/2 lime
- Coarsely chopped cilantro leaves and basil leaves for garnish
- Lime wedges to serve
Directions
- In a shallow pan, preferably with a lid, fry the garlic, onion, green onion, ginger, lemongrass stalk, add sweet pepper strips and already prepared shiitakes.
- Stir well before adding curry paste and coconut milk.
- Place dried noodles on top of bubbling sauce, add mushroom water and 1/2 cup of plain water and cover with lid for 3 to 4 minutes.
- Uncover to break apart the noodles and stir them into the mixture.
- Lower heat and cover again for 2 minutes. When you uncover again, the noodles should have absorbed most of the liquid.
- Let simmer for another 3 to 4 minutes, season with soy sauce and 1/2 lime.
- Garnish with lime wedges, cilantro and basil leaves.