• 1 pound precooked Hong Kong noodles
  
• 3 tablespoons Red Curry Paste
  
• 15 leaves fresh Chinese bazil, chopped
  
• 8 stalks Scallions, chopped
  
• 2 cans Straw Mushrooms
  
• 6 cloves Garlic, sliced
  
• 8 oz package Spicy Dry Tofu, sliced
  
• 8 fresh Thai chilis
  
• 4 tablespoons & 1 tablespoon Hot Sesame Oil
  
• Soy Sauce
  
• 6 cups Vegetable broth
  

Place whole Chilis onto aluminum foil and coat with 1
tablespoon Sesame Oil. Close foil loosely and broil until
soft, about 10 minutes.

In a pot, bring broth to a boil. Add tops of chopped
scallion and 1 chopped garlic clove to broth. Keep at a
simmer.

Heat Sesame Oil in wok or large cast iron sauté pan to
medium-high heat.

Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Sauté for
8-10 minutes. Add noodles and sauté for 5 more minutes,
until noodles are crisp, adding Soy Sauce to taste.
Place contents of wok into four bowls. Ladle 2 scoops of
Broth into each bowl. Garnish with fresh basil leaves and
serve.

Serves: 4

Preparation time: 40 minutes