Tofu coconut noodles

I have been missing Asian food here. Authentic Japanese, Chinese or Thai restaurants...especially thai..... and also thai ingredients..... Things like lemon grass, lime leaves, galangal and basil leaves. Last week, I came to know that my friend Ruchi has a "basil" potted plant at home. She offered the use of her plant and leaves....at my disposal..and as I was craving for some thai inspired meal.... I cooked these noodles....with the ingredients, I found here...

Ingredients:

• 400 gms angel hair or regular spaghetti noodles ( fresh or dried egg noodles would be nice)
• 300 grams of extra firm tofu
  
• green capsicum -- 1 medium sized
• red onion --1 medium sized
• carrot -- 1 medium sized
• frozen corn -- 1/2 cup
• garlic -- 6 cloves
• ginger -- 1 inch piece
• coconut milk -- 1/4 cup
• green chili -- 2-3 according to taste
• oil -- 1 tbsp
• soya sauce -- 1 to 2 tbsp
• spring onion  -- 2 
• basil leaves -- 7 to 8 leaves
• salt and pepper to taste

Recipe:

• Remove tofu from the package and put it in 2-3 paper towels so as to drain the water. Keep aside.
• Boil spaghetti or egg noodles according to the package directions. Drain and wash with cold water and keep aside.
• Chop the onion, capsicum and carrot to long pieces. Grate the ginger and garlic. Chop chilies. Defrost the corn. Keep aside.
• Heat oil, add onion. Stir fry for 3-4 minutes. Then add capsicum, carrot. Stir-fry till it is soft and cooked another 2-3 minutes. Add the ginger, garlic and chilies.

• Add frozen corn, mix well. Add soy sauce and season with salt and pepper.

• Chop tofu to half inch cubes. Add to the vegetable mix. Stir-fry for 2-3 minutes.

• Add the boiled spaghetti/noodles and mix everything well. Keep the heat medium high.

• Add coconut milk and chopped basil leaves and turn off the heat. Mix.

• Add more salt, pepper and soy sauce if required.
• Garnish with chopped spring onion.

• Serve hot off the pan.

Quantity:

• 3-4 servings

Notes:

• I have used italian dried spaghetti noodles. You can use asian egg or rice noodles.
• You can also use buckwheat/soba noodles or glass rice noodles.
• You can add different vegetables like mushrooms, beans or cabbage.... or even chicken or shrimp.
• You can add fish sauce, about a tbsp along with the soy sauce.

Basil Pesto Spaghetti

 Spaghetti/Noodles is a favorite meal in my house. Even my little one has started to like it. This meal gives enough opportunities to sneak healthy ingredients like vegetables and meat. Basil pesto is a very fresh and subtly delicious flavor to add to the spaghetti. 

Ingredients:

• 300 gms spaghetti noodles
  
• 2 cups of fresh italian basil leaves (I have used 1 cup of thai basil leaves, as that's what I had)
• 10 cloves of garlic
• 2 tbsp parmesan cheese
• 2 tbsp walnuts(I didn't use)
• zest of 1 lemon
• juice of half a lemon
• 1 - 2 tbsp olive oil for the pesto
• 1 tbsp olive oil for spaghetti
• 10 green or black pitted olives
• 1 yellow/red bell pepper 
• about 200 gms salad shrimps (optional -- for non-veg version)
• or you can add 1 or 3/4 cup of frozen corn (optional -- for vegetarian version)
• extra basil leaves, chopped walnuts, lemon slices and Parmesan cheese to garnish
• salt, pepper and red chili flakes according to taste

Recipe:

• Boil the spaghetti in enough salted water according to package directions.
• Mine took 13 minutes. Reserve around half cup of salted spaghetti water.

• Drain in a colander, and keep aside.

• Wash and clean the basil leaves. Remove the thick stalks. Peel garlic. Chop about half of it. 

• Take the basil leaves, remaining garlic, Parmesan cheese, walnuts, olive oil, lemon juice and pulse in a food processor or a blender for few seconds ....till u get a smooth puree.

• Add fresh lemon zest to the puree and mix.

• Heat a tbsp of olive oil in a pan. Add chopped garlic, red chili and saute for a minute. 

• Add the pesto paste and saute for another minute. 

• Add the chopped bell pepper and olives. Mix for 30 secs. 

• Add the frozen shrimps or the corn. Saute for another 30 secs to a minute. 

• Add the spaghetti, along with the salted water and mix well. 

• Add salt, pepper and dried chili flakes according to taste or if needed.(I didn't add any more salt)

• Serve hot, garnished with lemon slices, basil leaves, toasted walnuts and freshly grated Parmesan cheese.

Quantity:

• 2-3 servings

Notes:

• Use Italian basil leaves. That will give deep green color to the spaghetti and stronger flavor.
• Leave out shrimps to make a vegetarian version. Add corn, baby corn or maybe grilled zucchini or eggplants.
• Keep the heat, low to moderate after adding the basil pesto. Add other ingredients one after the other after the pesto, so as not to over cook it...!!! It doesn't really need to cook or over cook. 
• I didn't defrost the shrimps. It's better to defrost the shrimps or corn and bring it to room temperature, especially the cooked salad shrimps. You do not want to overcook(or even cook) them(as they are already cooked).

You can try these other spaghetti/pasta recipes too....

• Fettucine with creamy roasted bell pepper and feta *
• Roasted Vegetables and Pasta Salad *
• Penne with basil chicken