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Noodles with shiitakes, tofu, red curry sauce & crispy cabbage


  • Soak the shiitakes in warm water for 45 mins. Then drain well, discard the stalks and finely slice the caps.
  • Heat 1 tbsp oil in a wok (or large pan) and briefly fry the curry paste to release the aromas, continually stirring. Add ½ cup each coconut cream and stock. Mix well and then add the lime juice, sugar, fish sauce and tomatoes. Simmer until slightened thickened.
  • Heat 4 cups oil in a wok (or large heavy-bottomed pot) to 180°C.
  • Then shred the cabbage and fry it in 2-3 lots. Drain well on kitchen paper towels.
  • At the same time, soak the noodles in boiling water until separated. Drain well.
  • Turn the heat of the coconut mixture down and add the remaining coconut cream and stock with the shiitakes and coriander. Briefly toss and taste for seasoning. Then add the tofu, noodles and spring onions, and toss well to heat.
  • When ready to serve, refry the cabbage until crispy and drain well.
  • To serve, mound the noodle mixture in individual bowls (or a large bowl) and sprinkle the fried cabbage on top.


  • 6 dried shiitake mushrooms
  • vegetable oil
  • 1 heaped tbsp red curry paste
  • ¾ cup coconut cream
  • ¾ cup vegetable stock
  • juice of 1 lime
  • 1 tbsp shaved palm (or soft brown) sugar
  • 1 tbsp Asian fish sauce
  • 6 large cherry tomatoes, quartered
  • outer leaves of 1 Savoy cabbage
  • 1-2 packet thin noodles
  • 2 tbsp chopped fresh coriander
  • fried tofu, halved
  • 4 spring (green) onions, cut into lengths

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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