250 g asparagus, woody a part of stem eliminated
100 g sprouting broccoli
75 g peas (defrosted if utilizing frozen)
125 g shiitake mushrooms, sliced thinly
200 g tofu, pressed and dried then minimize into 1-2 cm cubes
50 g vegan red curry paste
200 g udon noodles
20 ml gluten free soy sauce
400 g can organic coconut milk
juice of 1 lime
20 ml toasted sesame oil
3 spring onions, white and inexperienced components, thinly sliced
1. Reduce the asparagus and broccoli into roughly 5 cm items. Cook dinner the noodles in line with the packet directions. Drain, run below chilly water to chill, then drain once more and toss with a little bit sesame oil to stop the noodles sticking collectively. Set to 1 facet.
2. Place a wok over a excessive warmth and pour within the oil. As soon as the oil is shimmering, fastidiously add the tofu and stir-fry for 4-5 minutes or till the tofu has colored and began to softly brown. Take away with a slotted spoon, drain on kitchen roll and set to 1 facet.
3. Rigorously wipe the wok, eradicating many of the oil, then place again over the warmth and add the purple curry paste. Stir-fry for a minute then add the coconut milk, soy sauce and 100 ml contemporary water. Stir to mix, then add the asparagus, broccoli, peas and sliced mushrooms. Carry to a simmer, then scale back to take care of a delicate simmer. Cook dinner for 4 minutes, by which period the greens will probably be tender however nonetheless have some chew. Stir within the tofu nd prepare dinner for an additional minute. Take away from the warmth and stir within the lime juice.
4. Divide the noodles between 4 bowls. Use a ladle to share the purple curry broth between the bowls. Lastly, sprinkle with the sliced spring onion and serve instantly.