Wonton Noodles with Vegetable Curry

We had leftover wonton noodles from last night, so I made a simple vegetable curry with okra, eggplant, tomatoes and tau foo pok to go with the noodles.

My curry varies depending on whatever I can dig out of the fridge. For this version, here’s what I have included:

Ingredients
Mix 1 cup of curry powder (any mix you like) with water to turn into a thick paste. Add a few tablespoons of oil into this mixture.
1 cup of blended chili. You can use chili boh if you like, but since I don’t have any, I blended some chipotle chili intead.
1 can of coconut milk
1 thumbsize ginger, grated finely
Handful of Mustard seed
Okra (bendi), eggplant (brinjal), tomatoes, tau foo pok
I wish that I had serai, but didn’t get it since this is last minute

Method
If using brinjal, fry in hot oil and set aside.
Heat 3 tablespons of oil. Fry mustard seed in hot oil until they start to pop. Add grated ginger and fry until fragrant.
Add curry paste mixture into the oil and fry until fragrant.
Pour chili paste into the curry mixture and mix until combined.
Add bendi and tomatoes into the mixture and coat evenly.
Pour in vegetable broth to dilute the mixture. Let the vegetables cook in the broth until semi-softened.
Add in tau foo pok to the simmering pot.
Add in the can of coconut milk and mix evenly when the vegetables are almost done.

Season with salt and brown sugar. Stir in the brinjal prior to serving.
Garnish with fresh beansprouts and parsley. Also include a wedge of lime/lemon if a little hint of sourness is desired.

Wonton Noodles with Vegetarian Dumplings

I made Wonton Noodles with Vegetarian Dumplings last night. I used dumpling skins instead of wonton wrappers because I had leftovers. The noodles were very good, but the dumpling fillings need more work.

Noodle Sauce
Cook the noodles in boiling water for about 2-3 minutes until soft but not mushy. Rinse the noodles in cold water for a few seconds to stop the cooking process. Drain excess water.

In a large bowl, combine the following (measurement varies according to your amount of noodles). If you have excess sauce, just save them for more noodles later!
Thick soy sauce (sweet)
Regular soy sauce
Maggi soy sauce (just a few dashes will do)
Cooking oil
Sesame oil
Salt, white pepper, seasoning (if desired)

Toss the drained noodles in the sauce and sprinkle some sesame seed for extras. Garnish with chopped parsley.

Dumpling filling

Blend the following in the food processor:
Tofu pork crumbles (soaked, excess water squeezed out)
Fresh mushrooms – stems and cap, cleaned (I used a variety of wild mushrooms)
Drizzle in 2 tablespoons of oil during the blending process

Remove the ingredients from the food processor and mix in the following in a bowl:
Bean flour / cornstarch / potato starch – this helps to bind the ingredients together during the cooking process since vegetables don’t have the ability to bind like ground meat when cooked
A few tablespoons of water to thicken the mixture
Chopped parsley
Soy sauce
Salt, white pepper and seasoning

I have to improve on the dumplings because I can only taste raw mushrooms. Tastes like tree bark
This is my first time making the filling from scratch because I normally use mashed vegetarian burger patties.
But the starch really helped to hold the filling together during the cooking process.