Wednesday, September 10, 2008

Yellow Curry with Noodles

Since the boys acquired their own plastic chopsticks they have been asking for "chinese noodles." I was more than happy to oblige since I love noodles as much as the next guy. I also love yellow curry paste (I use Thai Kitchen) because of its wonderful color and moderate heat. This is a perfect combination for kids. I have also been trying to figure out a substitute for sea food ever since a reader asked me about how to replace shrimp (I still have no idea!). I thought that oyster mushroom would add a delicate flavour and texture to this dish (like a scallop, or something)--and they do just that. This dish also has thinly sliced seitan. The trick is to freeze your seitan first, then slice it. I store my excess seitan in the freezer, thaw it for 30 seconds or so in the microwave so it is softer but still quite firm, then slice away with my cleaver.

- 1 pkg thin noodles (around 350g or so)
- 2 tbsp oil
- 1 onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1" piece ginger, minced
- 1 generous tbsp yellow curry paste (or powder, to taste)
- 1 small can sliced bamboo shoots
- 2 cups shaved seitan pieces
- 2 cans coconut milk
- 2 tbsp hoisin sauce
- salt to taste
- 1 cup oyster mushroom chunks
- 3 green onions, thinly sliced
- 4 romaine leaves, rolled and thinly sliced

1. Cook noodle as per the direction on the package, then rinse with cold water and drain.
2. Heat oil on a wok over med-hi heat. Stir fry onion, garlic, and ginger for 1 min, then add the curry paste. Mix well. Add bamboo and fry for another minute. Add seitan and fry for 1 min.
3. Add coconut milk and hoisin sauce and bring to bubbling. Adjust seasonings to taste. (I don't use soy sauce because it muddies the colour of the curry). Add mushrooms, reduce heat, and simmer for 5 mins.
4. Add noodles, green onions, and romaine to the wok and mix well. Serve.


Justin Fox Burks and The Wife said...


check out KING oyster mushrooms. they are so seafoody it is not funny. I make a fake scallop dish with them . i serve them over cheese grits with greens and remoulade sauce.

here is a photo if the mushrooms:

Jessica P said...

Do you use thin spaghetti or rice noodles?

Vegan Dad said...

jessica p,
I use an eggless wheat chow mein noodle that I buy in the fridge section of the supermarket (they have it right with the tofu).

The Geographical Vegan Says... said...

Hi Vegan Dad!

For replacing shrimp, try frying up some plain gluten or frozen-thawed tofu in oil and kelp powder. It might be tricky to find kelp powder up in your neck of the woods, but it's also key for making "fish"'n'chips.

I *love* your recipes!

-geographical vegan

Agnes said...

You can buy mock fish and seafood at Asian grocery stores, if you have any near. You can also order mock seafood online at places like . Spice Island Vegan has a recipe for mock fish made from yuba up on her blog. You can find yuba at Asian grocery stores too. I'd probably prefer the less fishy-ness of mushrooms. Nice blog, btw.

Erin said...

This looks delicious! For whatever reason I've never tried yellow curry, I just always go with green since I know I like it. I bet I'd like yellow though too.

wingraclaire said...

I made this for dinner because I had all the ingredients and it was great! By the way, I just found coconut milk at Trader Joe's with no preservatives; the kind at the coop is always really expensive, and the kinds at the Asian food store all have sodium bisulfite, or worse!

Jenny said...

If you have ever used tofu shirataki pasta, you'll know that is a great low-calorie, vegan substitute for pasta. The following website offers a product that can be used as a shrimp alternative. You may be able to suggest complimentary products from them in exchange for a review on your site. Just an idea!