Ken Oringer describes an easy Asian noodle recipe at the 2011 Food & Wine Classic in Aspen.Ken Oringer describes an easy Asian noodle recipe at the 2011 Food & Wine Classic in Aspen.
What I like to do is use the Chinese egg noodles, which are basically, you could bring them to a boil, drain out the water, cook them about halfway. Put them back in the pot, add a little bit of green curry paste, a little bit of coconut milk, a little bit of sugar, brown sugar, palm sugar, whichever you like And then lots of chopped cilantro, lots of shaved red onion, and pretty much a little bit of chicken broth. And just basically cook it up to a really fantastic curry noodle soup, and. Then you can just garnish it with a little bit of chilis if you like, and a little bit more cilantro. And it's the easiest one pot meal and super tasty. Spicy, the way I like it during winter to warm me up. And that's my favorite.