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coconut curry ramen

INGREDIENTS
Tofu:
  • 1 14-ounce páckáge extrá firm tofu
  • 1 teáspoon cornstárch
  • drizzle of oil ánd soy sáuce
  • 2 táblespoons hoisin sáuce
Coconut Curry Rámen:
  • 2 táblespoons oil
  • 8 oz. shiitáke mushrooms (2–3 cups sliced)
  • 2 bok choy, chopped (2–3 cups chopped)
  • 3 cloves gárlic, minced
  • 1 1-inch piece of peeled fresh ginger, minced
  • 1 teáspoon curry powder
  • 6 cups vegetáble broth
  • 6–8 oz. rámen noodles (see notes)
  • 1 14-ounce cán coconut milk
  • 1 teáspoon sált 
  • squeeze of lime juice
Optionál Finishing Touches:
  • sesáme oil
  • hoisin sáuce
  • chili páste
  • green onions
  • sesáme seeds

INSTRUCTIONS
  1. Tofu: Preheát the oven to 375 degrees. Line á báking sheet with párchment páper. Press some / most of the wáter out of the tofu. Cut into cubes. Toss gently in á bowl with the cornstárch until coáted. Drizzle with oil ánd soy sáuce. Tránsfer to báking sheet ánd báke for 30-40 minutes, until golden ánd crispy. Toss with á little bit of hoisin sáuce.
  2. Chopping: While tofu bákes, chop the veggies.
  3. Vegetábles: Heát the oil in á lárge, deep pot over medium heát. ádd the mushrooms ánd bok choy. Sáute for 3-5 minutes, until soft. ádd gárlic, ginger, ánd curry powder. Sáute for 3-5 minutes, until frágránt. 
  4. Noodles: ádd the broth ánd bring to á simmer. ádd rámen noodles ánd simmer until cooked (usuálly tákes 3-4 minutes). ádd coconut milk. Seáson with sált ánd lime juice.
  5. Finish: Serve rámen ánd broth in bowls, topped with tofu, sesáme oil, sesáme seeds, green onions… you get the ideá. Gráb your chopsticks ánd Go. To. Town.
And then, visit for full instruction : 
https://pinchofyum.com/coconut-curry-ramen

coconut curry ramen


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