Golden Turmeric Mushroom Noodles
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 cloves garlic
- 1 small chunk of ginger
- 1–2 red chillies
- 1 teaspoon coriander seeds
- 1 handful of coriander
- 2 tablespoons olive oil
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Preparation
Step 1
Place all of the spice paste ingredients in a mini-chopper or high-speed blender; blitz until you have a coarse paste.
Step 2
Warm a large frying pan or sauté pan over medium–low heat, add the spice paste and cook for 8–10 minutes until fragrant.
Step 3
Increase the heat to medium–high; add the shallots, mushrooms and turmeric. Cook for 5–10 minutes until softened and just golden. Stir in the coconut milk, stock and tofu; simmer for 10 minutes until reduced by about half.
Step 4
Meanwhile, place the noodles in a large bowl, cover with boiling water and set aside to soften for 5 minutes. Drain and divide between bowls.
Step 5
Once the broth is ready, stir in the kale until wilted and season to taste. To serve, ladle the broth over the noodles, scatter over the remaining coriander and add a pinch of chilli flakes (if using).
Step 6
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