Stir-Fried Curried Noodles with Shrimp and Tofu

Stir-Fried Curried Noodles with Shrimp and Tofu

Makes: 4 main-course servings

Note: Make the hoisin tofu before you start stir-frying.

1/2 cup low-sodium chicken broth

2 tablespoons each: curry powder, organic tamari (or light soy sauce)

2 tablespoons unsweetened rice wine, dry sherry or white vermouth

1 tablespoon each, finely chopped: garlic, fresh ginger

1 or 2 teaspoons agave syrup

1/2 teaspoon dark sesame oil

1 medium-size sweet onion, halved, very thinly sliced

1 1/2 cups thinly sliced assorted fresh mushroom caps, such as shiitake and cremini

1/2 each, thinly sliced: green bell pepper, yellow bell pepper

1 cup fresh snow peas or sugar snap peas, halved

1/2 of a 15-ounce can baby corn, drained, optional

1/2 of an 8-ounce can sliced bamboo shoots, rinsed

1 pound peeled and deveined large (26 to 30 count per pound) raw shrimp

6 to 8 ounces thin dried rice noodles or vermicelli or thin spaghetti

3 tablespoons vegetable oil for stir-frying

Hoisin tofu (see recipe)

4 green onions, thinly sliced

1/4 cup chopped fresh cilantro

Hot sauce, such as sriracha, for serving

1. Mix broth, curry powder, tamari, wine, garlic, ginger, agave and sesame oil in a small bowl. Let stand.

2. Prepare the onion, mushrooms, bell peppers, peas, corn and bamboo shoots and set them near the stove. Pat shrimp dry.

3. Heat a large saucepan of water to boil. Add noodles and cook according to package directions until al dente (still some bite to the center of the noodle), usually 3 minutes for rice noodles, 10 minutes for vermicelli. Drain well.

4. Heat a well-seasoned wok or large nonstick skillet until hot. Add 2 tablespoons of the oil, then add sliced sweet onion, mushrooms, bell peppers and peas. Stir-fry until crisp tender, about 2 to 3 minutes. Transfer to a plate.

5. Heat another tablespoon of the oil in the pan. Add the shrimp and stir-fry 1 minute. Add the noodles, pepper mixture and sauce. Stir-fry to heat through and coat everything with sauce, about 2 minutes. Add the tofu, corn and bamboo shoots. Mix thoroughly. Sprinkle with green onions and cilantro. Serve with extra sriracha sauce, if desired.

Hoisin Glazed Tofu

Makes: 4 servings

2 tablespoons each: hoisin sauce, tamari (or light soy sauce)

1 tablespoon unsweetened rice wine, dry sherry or white vermouth

1 large clove garlic, crushed

1/4 teaspoon five-spice powder, optional

1 pound extra-firm organic tofu, drained

1. Heat broiler and position rack so it is 6 inches below the heat source. Mix hoisin, tamari, wine, garlic and five-spice powder in a large bowl.

2. Pat tofu dry and slice into 3/4-inch-thick slabs. Cut slabs into 3/4-inch cubes. Add to the bowl of sauce and stir gently to coat. Arrange on a foil-lined broiler pan or baking sheet.

3. Broil, 6 inches from the heat source, until glazed, about 5 minutes. Serve hot or at room temperature.