Big curry noodle pot from Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 27, 2020

    This was pretty easy, but just ok for us. I think it is missing ginger. I bumped up the curry paste quite a bit, because the teaspoon and a half called for didn’t feel like enough. We had a ton of sauce- so I’m surprised at the other review saying the amount was skimpy.

  • Rutabaga on March 09, 2016

    This works very well as a one pot dish if you use "fresh" udon, rather than dried. I admit I did not seek out whole grain udon, but just used the standard kind. They can be added to the soup for the last couple of minutes, no need to cook them separately. I also admit I used chicken (and chicken stock) in place of the tofu. While it was no longer vegetarian, it was very comforting for our household, especially as we are presently suffering through late winter colds. Add the lime juice to taste, as the juice of one lime can impart a pretty strong lime flavor.

  • Emily Hope on February 29, 2012

    This was fairly easy and a nice warming meal for a cold night. I sauteed the onions and garlic longer than suggested, added some fresh minced ginger and used madras curry powder instead of turmeric, and included some baked savory tofu in addition to the fresh tofu. I also put in a teaspoon or so of fish sauce, and crumbled some roasted nori on top (along with the cilantro and peanuts). Served with the savoy cabbage slaw from the same book, slightly altered to give it a more asian spin. I did think that there were too many noodles for the amount of broth--if I make again, will try it with less noodles (4 or 6 oz) and up the liquid.

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