Ingredients

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

Description

Recipe Uses 25g/1oz Fresh Ginger, Peeled, 2 Lemongrass Stalks, 2 Red Chillies, 3 Shallots, Chopped, 1 Garlic Clove, 1 Tsp Turmeric Powder, Pinch Of...

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