Malaysian-spiced noodles with tofu

1. 1

   For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.

2. 2

   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).

3. 3

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

4. 4

   Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.

5. 5

   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.)

6. 6

   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.

7. 7

   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.

8. 8

   Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.

9. 9

   To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.