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5.0 from 3 votes

Thai Yellow Curry Noodles with Shiitake Mushrooms

Bring something special to the table with this well-loved recipe.

Servings: 4
Cuisine: Asian , Vegan

Ingredients

yellow curry paste
  • 2 large shallots, quartered
  • 6 garlic cloves
  • 1 (3-inch) piece peeled ginger
  • 2 (1-inch) pieces lemongrass each sliced in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons shrimp paste or anchovy paste OR mushroom sauce*
  • 1 ½ teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground white pepper
  • Pinch cinnamon
  • 12 dried Thai chiles (birds eye chiles), seeded and soaked in warm water for 30 minutes
  • ½ bunch cilantro leaves and stems, plus more leaves for garnish
assembly
  • 1 tablespoon extra virgin olive oil
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced
  • 2 (15 ounce cans) coconut milk not lite coconut milk
  • 1 tablespoon fish sauce or mushroom sauce*
  • 1 lime, juiced
  • 12 ounces Lo Mein Noodles
  • salt to taste, as needed

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F.
  2. Yellow curry paste: Place shallots, garlic, ginger, and lemongrass over a sheet of foil and drizzle with oil and lightly season with salt.
  3. Wrap foil into a tight bundle, place directly onto a rack in the oven and lightly roast ingredients for 15 minutes. Remove from heat, open bundle and transfer to a food processor. Allow mixture to cool, about 10 minutes.
  4. Add remaining paste ingredients into the food processor and pulse 6 to 8, times before fully pureeing until mixture is thick and smooth. Set aside.
  5. Fill a large pot with water and bring to a boil over high heat. Add noodles and boil until cooked through, 4 to 5 minutes. Drain, rinse with a little cold water and set aside.
  6. In the same pot heat oil over medium-high heat. Add mushrooms and sauté for 3 to 4 minutes.
  7. Lower heat to medium and add a third of the curry paste (place remaining paste in an airtight container and refrigerate for up to 2 weeks). Toast paste with the mushroom for 1 to 2 minutes.
  8. Stir in coconut milk until mixture is smooth and bring to a simmer. Stir in fish sauce (or mushroom sauce) and lime juice and simmer for 5 minutes.
  9. Add noodles and toss together until fully coated. Simmer for an additional 2 to 3 minutes.
  10. Adjust seasonings, if needed, top with cilantro and serve.

Notes

  • **Vegan Fish Sauce (aka Fortified Mushroom Sauce)**Makes about 2 1/2 cups
  • Ingredients: 4 cups water, 2/3 cup tamari, 1 large sheet (about 5”x 8”) kombu, 8 ounces sliced shiitake mushrooms, 5 garlic cloves, crushed with the back of a knife, pinch white pepper
  • Pour all ingredients into a large pot and simmer for about 30 minutes, or until the mixture has reduced by about 1/3. Remove from heat, cover and steep for 4 to 8 hours. Strain and store liquid in the refrigerator, in an airtight container, for up to 2 weeks.
  • *Makes 8 ounces yellow curry paste
  • **Vegan Fish Sauce (aka Fortified Mushroom Sauce)**Makes about 2 1/2 cups Ingredients: 4 cups water, 2/3 cup tamari, 1 large sheet (about 5”x 8”) kombu, 8 ounces sliced shiitake mushrooms, 5 garlic cloves, crushed with the back of a knife, pinch white pepper Pour all ingredients into a large pot and simmer for about 30 minutes, or until the mixture has reduced by about 1/3. Remove from heat, cover and steep for 4 to 8 hours. Strain and store liquid in the refrigerator, in an airtight container, for up to 2 weeks.