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Malaysian-spiced noodles with tofu
Fruit and vegetables
25g/1oz fresh
ginger
, peeled
2
lemongrass
stalks
2 red
chillies
3
shallots
, chopped
1
garlic
clove
20
oyster mushrooms
, finely sliced
fresh coriander
leaves
lime
wedges
Tins, packets and jars
400ml/14fl oz can
coconut milk
400g/14oz ready-made
udon noodles
, cooked according to packet instructions
Cooking ingredients
1 tsp
turmeric
powder
pinch of
salt
2-3 tbsp
vegetable oil
250ml/9fl oz
vegetable stock
vegetable oil
, for deep-frying, plus 1 tbsp for frying
8
sugar
snap peas or mange tout, blanched, cut in half lengthways
crushed
peanuts
Dairy, eggs and chilled
150g/5oz fresh
tofu
, cut to 2.5cm/1in squares, dried on kitchen paper
Back to recipe
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