Malaysian-spiced Noodles With Tofu

BBC(2)
Charlotte: "Very tasty. Changed the tofu for chicken. Simple…" Read More
18Ingredients
60Minutes
890Calories

Ingredients

US|METRIC
  • 25 grams fresh ginger (peeled)
  • 2 lemongrass stalks
  • 2 red chillies
  • 3 shallots (chopped)
  • 1 garlic clove
  • 1 teaspoon turmeric powder
  • 1 pinch salt
  • 3 tablespoons vegetable oil
  • 400 milliliters coconut milk
  • 250 milliliters vegetable stock
  • vegetable oil (for deep-frying, plus 1 tbsp for frying)
  • 150 grams 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)
  • 400 grams udon noodles (ready-made, cooked according to packet instructions)
  • coriander leaves (fresh)
  • lime wedges
  • peanuts (crushed)
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    NutritionView More

    890Calories
    Sodium91% DV2190mg
    Fat68% DV44g
    Protein37% DV19g
    Carbs37% DV112g
    Fiber32% DV8g
    Calories890Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat23g115%
    Trans Fat0g
    Cholesterol
    Sodium2190mg91%
    Potassium1140mg33%
    Protein19g37%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate112g37%
    Dietary Fiber8g32%
    Sugars5g10%
    Vitamin A25%
    Vitamin C35%
    Calcium10%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Andy Davidson a year ago
    Not enough soup. Needs more flavor.
    Charlotte a year ago
    Very tasty. Changed the tofu for chicken. Simple to make, took around 30mins from start to finish. Would definitely make again.

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