Malaysian spiced noodles with tofu
Ingredients
- 25g/1oz fresh ginger, peeled
- 2 lemongrass stalks
- 2 red chillies
- 3 shallots, chopped
- 1 garlic clove
- 1 tsp turmeric powder
- Pinch of salt
- 2-3 tbsp vegetable oil
- 400ml/14fl oz can coconut milk
- 250ml/9fl oz vegetable stock
- Vegetable oil, for deep-frying, plus 1 tbsp for frying
- 150g/5oz 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
- 400g/14oz ready-made udon noodles, cooked according to packet instructions
- Fresh coriander leaves
- Lime wedges
- Crushed peanuts
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