Name: Vegan Spicy Coconut Noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 25 g ginger (peeled); 3 cloves garlic; 2 red chillies (seeds included); 2 stalks lemongrass; 1 tsp coriander seeds; 1 tsp ground turmeric; Splash vegetable oil; 1-2 onions (finely diced (or use 4 shallots)); 130 g mushrooms (eg shitake or any of your choice); 500 ml vegan stock; 200 g spinach; 400 ml tinned coconut milk; 200 g noodles (we used soba); 100 g deep fried tofu puffs (halved ); Fresh coriander; Squeeze fresh lime juice (optional); Sprinkling of crispy fried onions (optional)

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This is a lovely fragrant dish, perfect year round.

Duration25 mins

Cook Time20 mins

Prep Time5 mins

Servings servings

Ingredients

Spice paste

25 g ginger peeled
3 cloves garlic
2 red chillies seeds included
2 stalks lemongrass
1 tsp coriander seeds
1 tsp ground turmeric
Splash vegetable oil

Noodles

1-2 onions finely diced (or use 4 shallots)
130 g mushrooms eg shitake or any of your choice
500 ml vegan stock
200 g spinach
400 ml tinned coconut milk
200 g noodles we used soba
100 g deep fried tofu puffs halved
Fresh coriander
Squeeze fresh lime juice optional
Sprinkling of crispy fried onions optional

Instructions

Cook the noodles according to the instructions on the packet, drain and set aside.
Blend the spice paste in a high speed blender or food processor.
In a large saucepan or wok, fry the spice blend for a few minutes then add the onion and mushrooms.
Stir through and heat for a further few minutes.
Add the stock and coconut milk, bring to the boil and then simmer for 10-15 minutes.
Add the spinach, tofu and the noodles and simmer for a further minute.
Remove from the heat (do not drain — it’s supposed to be a slightly soupy dish) and serve with fresh coriander and a squeeze of lime juice.

This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.