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Total Time: 25 minutes Serves: 4 8 oz. soba noodles 1/2 c. sugar snap peas or pea pods, thinly sliced 1/2 red pepper, thinly sliced 1/3 c. bean sprouts 1/2 lb. Japanese tofu salad (from our deli) or your favorite marinated and baked tofu, chopped into bite-sized pieces 2 tsp. Henry's Canola Oil 1 stalk lemongrass, roughly chopped 2 cloves garlic, chopped 1 tbsp. ginger, chopped 2 tbsp. green curry paste (to taste) 16 oz. Henry's Coconut Milk 1/4 c. chopped cilantro Heat 8 cups of cold water to a boil. Add soba noodles and cook according to package instructions. When done, drain and run under very cold water to chill. Place in a bowl. Place pea pods, red pepper, bean sprouts and tofu on top of the noodles. Heat oil in a large saucepan. Add lemongrass, garlic and ginger. Cook for a minute. Add curry paste. Cook for a minute. Stir in coconut milk and simmer for about 5 minutes. Strain through a fine mesh strainer. Discard ginger, garlic and lemongrass. Pour hot curry over noodles and vegetables. Stir together and chill for at least an hour. Serve cold, topped with cilantro. |
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