250 g asparagus, woody part of stem removed
100 g sprouting broccoli
75 g peas (defrosted if using frozen)
125 g shiitake mushrooms, sliced thinly
200 g tofu, pressed and dried then cut into 1-2 cm cubes
50 g vegan red curry paste
200 g udon noodles
20 ml gluten free soy sauce
400 g can organic coconut milk
juice of 1 lime
20 ml toasted sesame oil
to serve
3 spring onions, white and green parts, thinly sliced
Method
1. Cut the asparagus and broccoli into roughly 5 cm pieces. Cook the noodles according to the packet instructions. Drain, run under cold water to cool, then drain again and toss with a little sesame oil to prevent the noodles sticking together. Set to one side.
2. Place a wok over a high heat and pour in the oil. Once the oil is shimmering, carefully add the tofu and stir-fry for 4-5 minutes or until the tofu has coloured and started to gently brown. Remove with a slotted spoon, drain on kitchen roll and set to one side.
3. Carefully wipe the wok, removing most of the oil, then place back over the heat and add the red curry paste. Stir-fry for a minute then add the coconut milk, soy sauce and 100 ml fresh water. Stir to combine, then add the asparagus, broccoli, peas and sliced mushrooms. Bring to a simmer, then reduce to maintain a gentle simmer. Cook for 4 minutes, by which time the vegetables will be tender but still have some bite. Stir in the tofu nd cook for a further minute. Remove from the heat and stir in the lime juice.
4. Divide the noodles between four bowls. Use a ladle to share the red curry broth between the bowls. Finally, sprinkle with the sliced spring onion and serve immediately.
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