Difference between revisions of "Malaysian spiced noodles with tofu"
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| − | Ingredients | + | '''Ingredients'''<br> |
| − | For the spice paste | + | |
| − | 25g/1oz fresh ginger, peeled | + | For the spice paste :<br> |
| − | 2 lemongrass stalks | + | *25g/1oz fresh ginger, peeled |
| − | 2 red chillies | + | *2 lemongrass stalks |
| − | 3 shallots, chopped | + | *2 red chillies |
| − | 1 garlic clove | + | *3 shallots, chopped |
| − | 1 tsp turmeric powder | + | *1 garlic clove |
| − | pinch of salt | + | *1 tsp turmeric powder |
| − | 2-3 tbsp vegetable oil | + | *pinch of salt |
| − | For the sauce | + | *2-3 tbsp vegetable oil |
| − | 400ml/14fl oz can coconut milk | + | |
| − | 250ml/9fl oz vegetable stock | + | For the sauce<br> |
| − | For the noodles | + | *400ml/14fl oz can coconut milk |
| − | vegetable oil, for deep-frying, plus 1 tbsp for frying | + | *250ml/9fl oz vegetable stock |
| − | 150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper | + | |
| − | 20 oyster mushrooms, finely sliced | + | For the noodles<br> |
| − | 8 sugar snap peas or mange tout, blanched, cut in half lengthways | + | *vegetable oil, for deep-frying, plus 1 tbsp for frying |
| − | 400g/14oz ready-made udon noodles, cooked according to packet instructions | + | *150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper |
| − | To serve | + | *20 oyster mushrooms, finely sliced |
| − | fresh coriander leaves | + | *8 sugar snap peas or mange tout, blanched, cut in half lengthways |
| − | lime wedges | + | *400g/14oz ready-made udon noodles, cooked according to packet instructions |
| − | crushed peanuts | + | |
| − | Preparation method | + | '''To serve'''<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. | + | *fresh coriander leaves |
| − | 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). | + | *lime wedges |
| − | For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes. | + | *crushed peanuts |
| − | 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.) | + | '''Preparation method'''<br> |
| − | 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. | + | #For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp. |
| − | 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. | + | #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). |
| − | Add the mushrooms to the sauce. | + | #For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes. |
| − | Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine. | + | #Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes. |
| − | To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste. | + | #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. | ||
Latest revision as of 17:09, 2 November 2015
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
Preparation method
- 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.
