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
Baby Spinach Leaves
1 packet
Coconut Milk
1 packet
Ginger Lemongrass Paste
1
Lime
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
Plant-Based Fish Sauce
(Contains: Soy, Gluten, Sulphites, Wheat;)
1 sachet
Satay Seasoning
(May be present: Soy.)
1 packet
Asian Stir-Fry Mix
1
Rice Noodle
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
• Meanwhile, 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 Asian stir-fry mix, turning occasionally, until browned, 4-5 minutes.
• Add ginger lemongrass paste and satay seasoning and cook until fragrant, 1 minute.
• Stir in 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 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!
