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.
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Preparation time
10 min
Cook time
15 min
Total time
25
Cuisine
Southeast Asian
Meal
- mains
- lunches
Servings
2
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)
Instructions
Spice paste
- Blend the spice paste in a high speed blender or food processor. Set aside.
Noodles
- Cook the noodles according to the instructions on the packet, drain and set aside.
- In a large saucepan or wok, fry the onion for 5 minutes.
- Add the mushrooms and fry for a further 5 minutes.
- Stir through the spice paste and heat for a few minutes, stirring frequently.
- Add the stock and coconut milk, bring to the boil and then simmer for 10-15 minutes.
- Add the spinach, tofu and the noodles and simmer for a further minute.
- 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).
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