Curried Mushroom Noodles with Tofu
with charred garlic pak choi
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Vegan
•Quick
•Veggie
Allergens:
Cereals containing gluten
•Wheat
•Mustard
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Mushrooms
1 unit(s)
Lime
1 pack(s)
Coconut Milk
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Chilli
2 unit(s)
Garlic
2 sachet(s)
Vegetable Stock
1 sachet(s)
Curry Powder
(Contains: Mustard)
180 grams
Tofu
(Contains: Soya)
1 sachet(s)
Rogan Josh Curry Paste
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3257 kJ
Energy (kcal)779 kcal
Fat35.2 g
of which saturates16.8 g
Carbohydrate84.2 g
of which sugars13.6 g
Dietary Fiber10.2 g
Protein35 g
Salt3.5 g
Potassium301.1 mg
Calcium225.5 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Roughly chop the mushrooms. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Trim the pak choi then halve lengthways.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the lime. Thinly slice the chilli widthways. Chop the tofu into 2cm cubes.
2
- Place a large pot over high heat with a drizzle of oil.
- Once hot, fry the tofu, mushrooms, carrot and half the chilli until softened, 5-6 mins. Stir in the curry powder and rogan josh paste and fry for 2-3 mins.
- Pour in coconut milk, stock and 300ml water (per 2P).
- Bring to the boil, cover and simmer for 12-14 mins.
- When the soup has 1 min left to cook, add the noodles to the pot and stir until warmed through, 30 secs.
3
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the pak choi. Season with salt and pepper.
- Fry until charred, 2 mins on each side.
- Once charred, add the garlic and fry for 1 min more.
- Add a splash of water, cover with a lid or some foil and leave to steam for another 3 mins.
4
- Season your soup to taste with salt, pepper and a squeeze of lime juice.
- Divide the soup between bowls.
- Top with garlic pak choi and remaining sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
