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Curried Noodle Bowl

Serves: Serves 2–3


  • 8–10 oz. rice noodles (I used pad thai)
  • 5 oz. marinated shiitake mushrooms (see below)
  • Panko-crusted tofu (see below)
  • 1 bunch kale ( I used Lacinato kale)
  • 1 Tbsp. red curry paste
  • ¼ cup gluten-free, low-sodium tamari sauce
  • 1 tsp. minced garlic
  • Sugar snap peas
  • Sesame seeds
  • Avocado (optional)
  • Fresh ginger (optional)

Marinated Mushrooms (mushrooms adapted from Lauren Caris Cooks)
  • 5 oz. shiitake mushrooms
  • ⅓ cup gluten-free, low-sodium tamari sauce
  • 1 tsp. sriracha chili sauce
  • 1 tsp. curry powder
  • 1 Tbsp. maple syrup

Panko-Crusted Tofu
  • ½ block extra-firm tofu
  • ¼ cup gluten-free, low-sodium tamari sauce
  • ¼–½ cup gluten-free tempura (or rice flour)
  • 1 cup gluten-free panko breadcrumbs

Himalayan salt bowl from Sur La Table


Preheat your oven to 200 degrees and place the Himalayan salt bowl on a baking sheet and place in the oven.

Then, marinate your mushrooms by tossing them with all the marinade ingredients in a bowl. Place in the fridge while you make your panko tofu

Drain and press your tofu and cut in half (I buy the pre-pressed tofu and it’s great!) Then cut into large chunks or strips.

Place the tempura, panko and tamari sauce into 3 separate bowls.

Heat a nonstick skillet to medium heat and add about ¼ cup of sesame oil (or other cooking oil). I used a cast iron skillet (I find it really helps with non-sticking).

As the oil heats, coat each tofu pieces in the tempura (or rice flour) first, then in the tamari sauce (make sure your tofu pieces absorb it) and then finally coat it evenly with panko crumbs. Set aside while you coat the rest of your tofu pieces.

Place your panko-covered tofu in the skillet and fry a couple minutes per side. When golden, remove and place on a paper-towel-lined plate. NOTE: You can place your panko tofu on a baking sheet in the oven to keep it warm.

Heat a nonstick skillet (you can clean and use the same skillet you used to make the panko tofu) to medium heat. Add the marinated mushrooms (marinade and all) and sauté them for 5–7 minutes, tossing a couple times.

Dice your kale into large pieces (I like mine a little bigger, but feel free to cut them how you prefer—just keep in mind they will shrink as they cook), and place them into the skillet with the mushrooms along with 1 tsp. minced garlic. Toss to combine.

Now, boil your water to make the noodles, add some oil to the water to help them not stick together. Cook the noodles according to package directions, making sure you stir often to avoid the noodles sticking together.

Drain your noodles and add back to the pot with 1 tbsp. red curry paste and ¼ cup gluten-free, low-sodium tamari sauce. Toss to coat the noodles. You can add more tamari sauce or a little water if your noddles are too dry.

Add the mushroom kale mixture to the pot with the pasta, toss.

Take your panko tofu out of the oven along with the salt bowl. Be careful; the salt bowl will be very hot, so use pot holders when handling.

Place the pasta in the salt bowl(s) and top with pea pods, panko-crusted tofu, sesame seeds, avocado and shredded ginger (if using).

NOTE: The salt bowl will keep your pasta warm and will also add salt to the noodles. The longer the pasta sits in the bowl, the more salt will be absorbed into the food

by Gina Fontana

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