Curry Ramen Noodles

Curry Ramen Noodles

4 cups of vegetable or chicken broth

2 ounces of vermicelli noodles

½ cup of frozen peas

1 tsp Spirits & Spice Jolly Good Curry

½ cup diced firm tofu

1 Tbsp chopped fresh spring onions

1 Tbsp Spirits & Spice Ginger Sesame Oil

Spirits & Spice Turmeric Salt to taste

 

Dust the cubed tofu in the Jolly Good Curry spice.  In a medium saucepan heat the Ginger Sesame oil to a medium high heat, sauté the spiced tofu in the Ginger Sesame oil until tofu is browned slightly.  Remove the browned tofu from the saucepan.  In that same saucepan, boil the broth over high heat. When it is boiling, add the noodles and the peas.  Boils for 5 minutes, stirring the noodles occasionally to prevent them for sticking together.  Test your noodles and peas to see if they are done after 5 minutes.  If so, remove from heat.  Serve in a bowl, adding the diced spring onions once you have the noodle soup in a bowl.  Season with the Turmeric Salt to taste.

From the kitchen of Kim Weiss, owner of Spirits & Spice

 


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