Turmeric Lemon Noodles
Serves 4
Ingredients
250g dried egg noodles
2 blocks tofu
250g portobello mushrooms
4 garlic cloves
1 tsp soy sauce
1 tsp rice wine vinegar
2 tsp crushed ginger
1 tsp chilli flakes
1 brown onion
2 tsp olive oil
1/2 tsp turmeric
3 cans coconut milk
2 lemons
1 cup baby spinach
1 green chilli for garnish (optional)
4 stalks coriander for garnish (optional)
Method
Slice mushrooms & dice garlic and add both to a pan with half the olive oil. Turn the pan onto a low heat and stir as the mushrooms start to cook. Season well and continue stirring. Add half the chilli flakes, half the ginger and soy sauce and keep stirring. Turn down to the lowest possible heat and leave to simmer, continue stirring every now and then. Boil a medium size pot of water for the noodles. Dice onion and place in a large pot, start cooking on a medium to low heat, pour in the turmeric, and the remaining ginger. Chop tofu into cubes and add to the pan. Stir so all pieces are well coated in turmeric. Sprinkle on remaining chilli flakes, squeeze in lemon juice then pour in the coconut milk. Stir again, then add the vinegar. Once the water is boiling cook noodles according to pack instructions. Move the mushrooms to one side of the pan and add the spinach, move around with tongs until it wilts then turn off the pan. Drain the noodles and place back in the pot. Using a ladle spoon the broth into bowls, followed by the noodles, then mushrooms and spinach. Slice chilli then sprinkle on if using, then place coriander on last.