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Malaysian-spiced noodles with tofu

 


Method 1

Ingredients

For the spice paste

25g/1oz fresh ginger, peeled

2 lemongrass stalks

2 red chillies

3 shallots, chopped

1 garlic clove

1 tsp turmeric powder

pinch of salt

2-3 tbsp vegetable oil

For the sauce

400ml/14fl oz can coconut milk

250ml/9fl oz vegetable stock

For the noodles

vegetable oil, for deep-frying, plus 1 tbsp for frying

150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper

20 oyster mushrooms, finely sliced

8 sugar snap peas or mange tout, blanched, cut in half lengthways

400g/14oz ready-made udon noodles, cooked according to packet instructions

To serve

fresh coriander leaves

lime wedges

crushed peanuts

For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.

With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).

For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.

Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.

For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.

Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened. Add the mushrooms to the sauce.

Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.

To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste.



Method 2

🛒 Ingredients (Serves 2–3)

For the noodles:

200g rice noodles or egg noodles (fresh or dried)

2 tbsp oil (vegetable or peanut)

200g firm tofu, cubed

1 small onion, thinly sliced

2 garlic cloves, minced

1 tsp ginger, grated

1 red chili, sliced (optional for heat)

1 carrot, julienned

1/2 red bell pepper, sliced

1 cup bean sprouts

2 spring onions, chopped

Spice Sauce Mix:

1 tbsp soy sauce

1 tbsp dark soy sauce (for color and depth)

1 tbsp oyster sauce (or vegan alternative)

1 tsp chili paste or sambal oelek (adjust to taste)

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/4 tsp ground cumin

1 tsp sugar

2 tbsp water or vegetable broth

Juice of 1/2 lime

🔥 Instructions

Prep the noodles: Cook the noodles according to package instructions. Drain and set aside. Rinse with cold water to stop cooking and prevent sticking.

Cook the tofu: Heat 1 tbsp oil in a non-stick pan or wok over medium-high heat. Add the tofu cubes and pan-fry until golden on all sides. Remove and set aside.

Stir-fry aromatics: In the same pan, add the remaining oil. Sauté onions until soft, then add garlic, ginger, and chili. Stir-fry for 30 seconds until fragrant.

Add vegetables: Toss in carrot and bell pepper. Stir-fry for 2–3 minutes until just tender.

Mix in tofu and sauce: Return the tofu to the pan. Add the prepared sauce mix and stir well to coat everything evenly.

Add noodles: Toss in the noodles and mix everything together. Stir-fry for 2 more minutes, allowing the noodles to soak up the sauce.

Finish and serve: Add bean sprouts and spring onions just before serving. Toss briefly. Taste and adjust seasoning if needed (add more lime juice, soy sauce, or chili).

🥢 Tips

Use kecap manis (sweet soy sauce) instead of dark soy for a more authentic twist.

Add a squeeze of lime and chopped cilantro before serving for extra freshness.

Add prawns, chicken, or tempeh if not strictly vegan.



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