Components:
• Vacuum-packed udon noodles
• 150 ml red curry sauce base (liquid)
• 1 liter of coconut milk
• 30 ml soybean oil
• 17 g sugar
• Dried shiitake mushrooms
• A handful of basil leaves (at least 5 pieces)
• Thinly sliced green onion
• 100 g tofu, cut into 1x1 cm cubes
• A tablespoon full of crushed peanuts.
To prepare the sauce:
• In a small saucepan, combine the coconut milk, sugar, oil, and liquid curry base. Heat, stirring, until the sugar melts and turn off the heat.
• Shiitake mushrooms – put 5 shiitake mushrooms in a pot, cover with water, bring to a boil and cook over low heat for about 20 minutes, cool, strain, cut off the stem of the mushroom and slice the shiitake into thin slices.
• Tofu - can be soaked in a little soy sauce diluted with water or diluted teriyaki sauce, strain and lightly fry until golden brown, being careful not to burn and get a bitter taste.
• It is advisable to boil the udon noodles for about 20 seconds in boiling water.
To prepare the dish:
• In a deep frying pan or wok, put 200 ml of prepared curry sauce, sliced shiitake mushrooms and the fried tofu, bring to a boil and add the udon noodles and stir-fry together until the sauce thickens and reduces.
• Towards the end of cooking, add the basil.
• When ready, place the udon in a deep plate and top with peanuts and green onions.
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