Satay Tofu & Coconut Curried Noodles
with Asian Greens & Lime
Is it the sun, is it a pile of gold, no it’s this glowing bowl of coconut curried noodles. Ribbons of udon noodles are soaked in a fragrant ginger and lemongrass paste and satay seasoning. Soothed with tofu and green beans, this curry will brighten up any dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1 packet
Ginger Lemongrass Paste
1 packet
Baby Spinach Leaves
1 packet
Trimmed Green Beans
1 packet
Plant-Based Fish Sauce
(Contains: Gluten, Wheat, Soy, Sulphites;)
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1
Lime
1 packet
Coconut Milk
1 sachet
Satay Seasoning
(May be present: Soy.)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
• Drain, rinse and set aside.
• Meanwhile, roughly chop Asian greens. Slice lime into wedges. Cut plain firm tofu into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu and trimmed green beans, turning occasionally, until browned, 5-6 minutes.
• Add ginger lemongrass paste and satay seasoning and cook until fragrant, 1 minute.
• Stir in Asian greens, coconut milk, plant-based fish sauce, the soy sauce and a splash of water. Simmer until slightly reduced, 1-2 minutes.
• Gently stir in cooked udon noodles, baby spinach leaves and a good squeeze of lime juice, until combined, 1 minute. Season to taste.
• Divide tofu and coconut curried noodles between bowls.
• Serve with any remaining lime wedges. Enjoy!
