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Brothy Coconut and Turmeric Noodles
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3 serving
Prep time:
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Serves: 3
The slightly peppery, fruity taste of ground turmeric takes centre stage in these vegan Brothy Coconut and Turmeric Noodles, offset by creamy coconut milk and fresh red chilli. “The flavours improve overnight for a great lunch the next day too,” says recipe writer and author of The Modern Spice Rack Esther Clark. Swap the tofu for shredded leftover roast chicken or cooked prawns if you like. Looking for more low waste recipes? Look no further.
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Ingredients
- 1½ tbsp sesame oil
- 4 salad onions, sliced
- 200g chestnut mushrooms, chopped
- 5 cm piece of ginger, grated
- 1 garlic clove, crushed or grated
- 2 tsp ground turmeric
- 1 tsp tomato purée
- 1 (400ml) tin reduced-fat coconut milk
- 400ml hot vegetable stock
- 1 tbsp miso paste
- 1 red chilli, halved
- 1 (280g) block extra-firm tofu, sliced lengthways into 6 pieces (approx.)
- 200g rice noodles
- 1 (175g) pack baby corn and mange tout
- 1 tsp black sesame seeds (optional)
- 3 drizzles chilli oil (optional)
- ½ lime, cut into wedges (optional)
Method
Step 1
In a medium saucepan, heat 1 tbsp sesame oil over a medium-high heat and fry the salad onions and mushrooms for 4 mins or until golden. Add the ginger, garlic, turmeric and tomato purée and cook for 2 mins.
Step 2
Stir in the coconut milk, hot stock, miso paste and chilli. Bring to a simmer, then cook gently over a low heat for 10 mins, uncovered.
Step 3
Meanwhile, heat the remaining ½ tbsp oil in a frying pan. Add the tofu and fry over a medium-high heat for 2-3 mins on each side or until golden and lightly crisp.
Step 4
Cook the noodles as per the pack instructions, adding the baby corn and mangetout for the last 3 mins of cooking time. Drain.
Step 5
Divide the noodles and veg between bowls. Ladle over the broth and top with the tofu. Serve scattered with the sesame seeds, with a drizzle of chilli oil and lime wedges for squeezing over, if liked. Leftovers will keep well chilled in an airtight container for up to 2 days.
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