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Slurp-tastic Herb Noodles
- 4 ounces thin, dried spinach pasta (thin)
- 1 cup coconut milk (light is fine)
- scant 1 tablespoon green or yellow curry paste
- 1 1/2 cups lightly flavored vegetable broth
- ~1/4 teaspoon salt (more or less depending on the saltiness of your broth)
- 6 ounces tofu, cut into small cubes or pieces
- 1/4 cup chives, minced
- 1/3 cup cilantro, chopped
- 1/4 cup basil, chopped just before using
- pinch of crushed red chile peppers
Directions:View on 101 Cookbooks
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