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Golden Stir-Fry Noodles

pasta, chicken - other, tofu

1 teaspoon vegetable oil
1 onion; sliced
1 tablespoon mild curry paste
1 cup vegetable stock
1/2 cup mango chutney
1 bag (1 lb) frozen mixed chopped broccol
1 package (14 oz) precooked Chinese noodles
1 cup chopped extra-firm tofu; or
1 cup chopped cooked chicken
1/4 cup unsalted peanuts
2 tablespoons chopped fresh coriander; basil or mint (optional)

In wok or large saucepan, heat oil over medium-high heat; cook onion, stirring often, for 5 minutes or until softened. Stir in curry paste; cook for 30 seconds. Stir in stock and chutney; bring to boil. Add mixed vegetables; cook for 3 minutes. Under warm running water, loosen noodles; add to pan. Add tofu: cook over medium heat, stirring, for 5 minutes. Serve sprinkled with peanuts, and coriander (if using).

Contributor: Canadian Living - September, 1999

Yield: 4 servings

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