![]() ![]() To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine. Add the mushrooms to the sauce in the first frying pan.Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened. Heat the coconut oil in a separate frying pan over a medium heat.Reduce the heat and simmer for 5 minutes. ![]() Pour in the coconut milk and vegetable stock and bring to the boil. Place a frying pan over a medium heat, add the spice paste and fry for 2-3 minutes.Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.Place all the ingredients for the spice paste in a food processor and blend to a pulp.It’s a recipe that offers a wonderfully warming, nutritious meal in the colder winter months – a great alternative for vegetarians, plus a boost to the beauty of the skin as well. I love adding cubes of tofu to a noodle soup like this one: the gluten-free noodles and protein are sustaining, making me feel full, while the soup itself is full of gorgeous flavour from the chilli, turmeric and lemongrass. 150g fresh tofu, cut into 2.5cm squares and dried on kitchen paperĢcm knob of fresh root ginger, peeled and gratedĢ lemongrass stalks (outer leaves removed), choppedĢ fresh red chillies, deseeded and chopped, plus extra to garnish Recipes extracted from Eat Beautiful, Nourish Your Skin From The Inside Out by Wendy Rowe (Ebury Press 20) is out now. ![]()
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