View source for Malaysian spiced noodles with tofu

'''Ingredients'''<br>

For the spice paste :<br>
*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<br>
*400ml/14fl oz can coconut milk
*250ml/9fl oz vegetable stock

For the noodles<br>
*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'''<br>
*fresh coriander leaves
*lime wedges
*crushed peanuts

'''Preparation method'''<br>
#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.