Recipe: spicy noodle soup with tofu
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This recipe comes from skincare and make-up expert Wendy Rowe’s cooking and lifestyle book, Eat Beautiful. Here’s what she said about this flavoursome dish:
‘I love adding cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me feel full, while the soup itself is full of gorgeous flavour from the chilli, turmeric and lemongrass. It’s a recipe that offers a wonderfully warming, nutritious meal in the colder winter months – a great alternative for vegetarians, plus a boost to the beauty of the skin as well.’
Eat Beautiful by Wendy Rowe (Ebury Press, £20)
Spicy noodle soup with tofu
Place all the ingredients for the spice paste in a food processor and blend to a pulp.
Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.
Place a frying pan over a medium heat, add the spice paste and fry for 2–3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.
Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.
Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.
To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.
Place all the ingredients for the spice paste in a food processor and blend to a pulp.
Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.
Place a frying pan over a medium heat, add the spice paste and fry for 2–3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.
Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.
Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.
To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.
This recipe comes from skincare and make-up expert Wendy Rowe’s cooking and lifestyle book, Eat Beautiful. Here’s what she said about this flavoursome dish:
‘I love adding cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me feel full, while the soup itself is full of gorgeous flavour from the chilli, turmeric and lemongrass. It’s a recipe that offers a wonderfully warming, nutritious meal in the colder winter months – a great alternative for vegetarians, plus a boost to the beauty of the skin as well.’
Eat Beautiful by Wendy Rowe (Ebury Press, £20)
Spicy noodle soup with tofu
Place all the ingredients for the spice paste in a food processor and blend to a pulp.
Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.
Place a frying pan over a medium heat, add the spice paste and fry for 2–3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.
Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.
Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.
To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.
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