Udon Noodles with Red Lentils, Peanuts, and Thai Curry Sauce - Chicago News and Weather | FOX 32 News

Udon Noodles with Red Lentils, Peanuts, and Thai Curry Sauce

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Recipe By Johnny Prep
 
 
8      oz            thin organic udon noodles
1      Tbsp          sesame oil
1/2  cup           red lentils
1      cup           peanuts, chopped
1/2  cup           cilantro, finely chopped
1/4  cup           mint , finely chopped
2      Tbsp          vegetable oil
2      Tbsp          red curry paste
1/2  cup           Thai coconut milk
1/2  cup           chicken stock or bouillon
 
1. Place lentils in a bowl and cover with boiling water (water from an
instant hot tap works good as well) and let soften for 2 hours (if not soft
add more hot water and continue to soak for another half hour).  You can
also just cover with hot water over night.
 
2. Bring large pot of salted water to a boil.  Place noodles in water and
boil until tender.  Drain and toss with sesame oil.
 
3. In a large frying pan place oil over medium high heat.  Stir in red curry
paste and cook for 2-3 minutes.  Stir in coconut mild and chicken stock and
mix until paste is thoroughly incorporated.  Add half the cilantro and mint
and reduce sauce by 1/3.
 
4. Place drained noodles in sauce along with half of the peanuts and half of
the lentils.  Toss to coat noodles and cook for 3 minutes.
 
5. Plate  noodles with rest of peanuts, lentils, cilantro, and mint place on
top as garnish.
 

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