Big Pot Udon Curry and a little tour of South Broadway and Historic Baker

This is a great dish from Heidi Swanson's first book, Super Natural Cooking. It's the second recipe from that book that I've posted on this blog. And I love this dish. 
For this creamy curry bowl, I used a flat Udon noodle, a green Thai curry paste (the original recipe uses red curry paste), lite coconut milk (because I'm trying to cram myself into a teeny-tiny dress for my friend's upcoming nuptials in about 4 weeks) and a good quality extra-firm tofu. You could probably play around with the ingredients too-- maybe substituting chick peas for tofu and adding some wilted greens? There are endless possibilities. 
So go ahead, ladle out a big ol' bowl of curry noodles and enjoy! 

Big Pot Udon Curry (Adapted from Heidi Swanson)
8 ounces dried whole-grain Asian-style wide noodles (like Udon)
2 tablespoons oil
2 garlic cloves , finely chopped
1 onion , chopped
1 1/2-2 teaspoons green curry paste (original uses red)
12 ounces extra firm tofu , cut into thumb-sliced slices
1 (14 ounce) can coconut milk
2 cups vegetable stock
2 teaspoons ground turmeric
2 tablespoons shoyu sauce
1 tablespoon natural cane sugar
1 lime, juice of
2/3 cup peanuts
1/3 cup slivered shallot
1/3 cup chopped fresh cilantro

  • Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
  • Heat oil in large saucepan over medium-high heat, then stir in garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant - just a minute or two.
  • Add the tofu and gently stir until coated with the curry paste.
  • Stir in the coconut milk, stock, turmeric, shoyu and sugar. Bring to a simmer and simmer gently for 5 minutes.
  • Remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
  • To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
  • Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.

In addition to eating a big pot of udon curry, we also explored  the "SoBo" (South Broadway) neighborhood in Denver-- specifically, Historic Baker District. The houses are so quaint in this part of town, and there's a huge inventory of Queen-Anne style homes in the district, most of which were built between the 1880s and early 1890s. Broadway, the main thoroughfare, is home to the Mayan Theater, which has a gorgeous design and some great Native-American images on the faรงade. The theater was built in 1930 and was saved from demolition in the 1980s. There's also St. Augustine Orthodox Chrisitan Church, which was built in 1912. And my favorite modern-merchantile, Hazel & Dewey, on S. Broadway too. 
This is a great neighborhood to walk around and there are some fantastic places to eat in case you get hungry!