THAI CURRY NOODLES WITH
TOFUKAN
1/2 package somen noodles
1 can coconut milk
1 small can (5oz.) straw
mushrooms, drained
1 small can (5 oz.) whole
baby corn, drained and cut in thirds
4 scallions, washed and sliced
thinly
1 package tofukan ( marinated
tofu ), cut in strips
2 tsp. curry powder
hot sauce
soy sauce
Heat large pot of water to
boiling. Add half package of somen
noodles, breaking noodles
in half while adding. Cook for 3
minutes, or according to
package directions. Drain.
Meanwhile, saute tofukan in
oil until browned. Add coconut
milk, curry powder, mushrooms,
and corn; stir until heated
through. Add hot sauce
and soy sauce to taste. Stir in drained noodles and scallions, heat
thoroughly while stirring, and serve.
Makes 4 to 6 servings.
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