Malaysian-spiced noodles with tofu

Ingredients

For spice paste

25 g / 1 oz fresh ginger, peeled

2 stalks lemongrass

2 red peppers

3 chopped shallots

1 clove garlic

1 teaspoon of turmeric powder

pinch of salt

2-3 tablespoons vegetable oil

For the sauce

400ml / 14 fl oz box of coconut milk

Oz vegetable stock 250ml / 9FL

For noodles

vegetable oil, for addition to a scoop fry fryer

150g / 5 oz fresh tofu, cutting 2.5 cm / 1 inch square, dried on paper towels

20 mushrooms, thinly sliced

8 snow peas or sugar snap peas, peeled, cut in half lengthwise

400 g / 14 oz ready-made udon noodles, cooked according to package directions

Serve

fresh coriander leaves

lemon slices

crushed peanuts

Method of Preparation

To spice paste, place all spices dough ingredients except vegetable oil in a food processor and mix until the dough.

With the engine still running, gradually add the oil and continue mixing until a loose dough (you may not need to use any oil).

For the sauce, place a pan over medium heat. Add the spice paste and fry gently for 2-3 minutes.

Add the coconut milk and vegetable broth and boil. Reduce heat and simmer for another five minutes.

For the noodles, half fill a deep heavy saucepan with vegetable oil and heat until sizzling an Ariane cable and brown when dropped into it. (CAUTION: Hot oil can be dangerous Do not leave unattended ..)

Add the tofu and fry for 2-3 minutes, until crisp and golden. Remove with a slotted spoon and drain on paper towels.

Heat the remaining tablespoon of oil in a clean pan over medium heat. Add the mushrooms and fry for three minutes, or until tender.

Add the mushrooms to the sauce.

Add peas (or complement), and fried tofu udon noodles to the sauce and mix well.

To serve, spoon the curry bowls and garnish each with fresh cilantro, lemon slices and crushed peanuts to taste.