Express Double Satay Tofu & Curried Udon Noodles
with Asian Greens & Lime
- Soy
- Gluten
- Sulphites
- Wheat
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Wheat
- Soy
Is it the sun? A pile of gold? No - it’s this glowing bowl of coconut curried noodles. Udon noodles soak up fragrant ginger and lemongrass with satay spice, tossed with tender tofu and green beans. Bright, comforting and full of flavour. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Baby Spinach Leaves
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: Gluten, Soy, Sulphites, Wheat;)
1 sachet
Satay Seasoning
(May be present: Soy.)
1 packet
Asian Stir-Fry Mix
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
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, slice lime into wedges.
• Cut 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 to the frying pan 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 with salt and pepper.
• Divide satay tofu and curried udon noodles between bowls.
• Serve with any remaining lime wedges. Enjoy!
