I love Thai Green Curry paste. I put it in just about anything. Today I have confirmed with a Thai friend that, if I put Thai curry paste in a noodle dish, then I can call it Green Curry Noodles, even if it doesn’t have the coconut milk. Here is what I made:
THAI GREEN CURRY NOODLES
1 pkg. (12 oz) kelp noodles
2 T sesame oil
3/4 C onions, thinly sliced, or minced
1 med. carrot, julienned
1/2 red bell pepper, thinly sliced/julienned
3 cloves garlic, finely minced (optional)
1/2 C shiitake mushrooms, thinly sliced/julienned*
1/2 lb spinach, washed, drained, and chopped
1 – 2 T Thai green curry paste (to taste – this is very spicy)
Soak kelp noodles for 10 minutes in cold water. Rinse, drain, and place in a large bowl. Cut noodles into shorter lengths.
Thoroughly mix curry paste with sesame oil.
Add curry/sesame oil sauce, onions, carrots, red bell pepper, garlic, spinach, and mushrooms.
Toss to thoroughly coat noodles with sauce and combine all ingredients.
Allow mixture to marinate for 20 mins., then place in dehydrator at 125 degrees for 20 mins., to soften the vegetables and noodles. (The dish will not heat to 100 degrees in 20 minutes, but the vegetables will wilt and the noodles will become soft.
Remove from the dehydrator, toss again, and serve.
If shiitake mushrooms are dried, soak to rehydrate for 20-30 mins.