Pan Fried Noodles with Tofu and Red Curry Broth
1 pound precooked Hong Kong noodles
3 tablespoons Red Curry Paste
15 leaves fresh Chinese basil, chopped
8 stalks Scallions, chopped
2 cans Straw Mushrooms
6 cloves Garlic, sliced
8 oz package Spicy Dry Tofu, sliced
8 fresh Thai chilis
4 tablespoons & 1 tablespoon Hot Sesame Oil
6 cups Vegetable broth
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 sauté pan to medium-high heat.
Remove stems of Chilis and place into pan with garlic, curry and then scallions, tofu, basil and mushrooms. Sauté for 8-10 minutes. Add noodles and sauté 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.