Spicy Coconut Noodles

Enjoy a soupy, noodly South East Asian blend of fragrant spices, lemongrass and chunky tofu puffs. A light and healthy dish to be enjoyed year-round.

 

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 15 minutes

 

Ingredients

Spice paste

Thumbnail of ginger, peeled

3 cloves garlic, roughly chopped

2 red chillies (seeds included), roughly chopped

2 stalks lemongrass, outer layer and ends removed and roughly chopped

1 tsp coriander seeds, ideally lightly toasted until they release their fragrance

1 tsp ground turmeric

1 tbsp neutral oil (eg rapeseed)

Noodles

200g/7 oz vegan noodles of your choice (we like soba)

1-2 onions or 4 shallots, finely diced

130g-150g/5 oz mushrooms (mixed mushrooms work really well but any are fine)

500ml/2 cups vegan stock

1 x 400ml/14 oz tin coconut milk

200g/7 oz spinach

100g/3.5 oz deep fried tofu puffs, halved (optional — buy online and from Asian supermarkets)

Handful of fresh coriander, roughly chopped (optional)

Juice of ½ a lime (optional)

Handful of toasted or roasted cashews (optional)

Sprinkling of crispy fried onions (optional)

Method

Spice paste

  1. Blend the spice paste in a high speed blender or food processor. Set aside.

Noodles

  1. Cook the noodles according to the instructions on the packet, drain and set aside.

  2. In a large saucepan or wok, fry the onion for 5 minutes.

  3. Add the mushrooms and fry for a further 5 minutes.

  4. Stir through the spice paste and heat for a few minutes, stirring frequently.

  5. Add the stock and coconut milk, bring to the boil and then simmer for 10-15 minutes.

  6. Add the spinach, tofu and the noodles and simmer for a further minute.

  7. Remove from the heat (do not drain – it’s supposed to be a slightly soupy dish), serve up and sprinkle with fresh coriander, lime juice, cashews and crispy onions (if using).

Sophie EarleyComment