Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Golden Stir-Fry Noodles




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1 tsp (5 mL) Vegetable oiI

•
1 Onion, sliced

•
1 tbsp (15 mL) Mild curry paste

•
1 cup (250 mL) Vegetable stock

•
1/2 cup (125 mL) Mango chutney

•
1 Bag (500 g) frozen mixed chopped broccoli, carrots

•
1 Pkg (400 g) precooked Chinese noodles

•
1 cup (250 mL) Chopped extra-firm tofu or cooked chicken

•
1/4 cup (50 mL) Unsalted peanuts

•
2 tbsp (25 mL) Chopped fresh coriander, basil or mint (optional)



Recipe



In wok or large saucepan, heat oil over medium-high heat; cook onion, stirring often, for 5 minutes or until softened. Stir in curry paste; cook for 30 seconds. Stir in stock and chutney; bring to boil.

Add mixed vegetables; cook for 3 minutes.

Under warm running water, loosen noodles; add to pan. Add tofu; cook over medium heat, stirring, for 5 minutes.

Serve sprinkled with peanuts, and coriander (if using).

More Information


Substitution: No noodles? Use pasta instead: in large pot of boiling salted water, cook 8 oz (250 g) linguine for 8 minutes or until tender; drain.