Hossa! Welcome to Leafbiting week 3. Each year,  Foshu runs Leafbiting and invites others to join in. I use this as a means to test my resolve and to expand my cooking repertoire into more and more tasty meals I can make throughout the year. I don't tend to cook meat for myself much anyways, so this works out great for me.

I'll look at posting some of my favorites each week until the start of December.

This week's recipe is curry noodles. The originally recipe was taken from here and it is a wonderful, simple meal.

The recipe below is borrowed verbatim from the link above, and all credit belongs to the original author. I tend to exclude the mushrooms for personal taste. Be cautious when purchasing curry paste as some of them have fish oil byproducts. The sweet soy sauce listed also goes by tamari.

1 cup broccoli (cut into florets)

1 cup carrots (julienne cut)

1/2 cup scallions (cut on the bias)

1/2 cup red peppers (julienne cut)

1 cup fresh sliced mushrooms

1 T fresh ginger (peeled & chopped)

1 T Thai curry paste (red or green)

1 T canola oil

1 can “Lite” coconut milk (from your favorite Asian market)

1 T sweet soy sauce (from your favorite Asian market)

1/2 cup sweet Chile sauce (from your favorite Asian market)

1 t black sesame seeds (from your favorite Asian market)

1 lb rice noodles (from your favorite Asian market)

Preparation:

Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain, let rest & toss with oil. Blanch broccoli & carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside. Place large sauté pan over high heat. Add canola oil and sautéed mushrooms until lightly golden. Add coconut milk and Thai curry paste. Add carrots, broccoli, peppers, scallions, ginger, sweet Chile sauce, sweet soy, and noodles to pan in that order. Toss once or twice to coat all ingredients well with sauce. Place on platter and sprinkle with black sesame seeds.