Preparation time: 10 minutes
Cooking time: 20 minutes
250g / 8oz brown rice or wholewheat noodles
2 tbsp groundnut oil
1 block of firm tofu (about 350g / 12oz), drained and cubed*
1 onion, chopped
1 red chilli, deseeded and sliced (optional)
3 garlic cloves, crushed
5cm / 2 inch piece of fresh root ginger, peeled and grated
1 lemon grass stalk, finely sliced or 2 tsp lemon grass puree (the latter may be better for children)
1 tsp ground turmeric
400ml / 14fl oz can coconut milk
125g / 4oz pak choi (bok choi), finely shredded
1 red bell pepper, chopped
150g / 5oz shitake mushrooms, sliced (optional)
75g / 3oz unsalted cashews
salt and pepper, to taste
* Tofu is not essential to this recipe. The noodles taste delicious with or without it. We add it in though for extra protein and calcium. Everyone in our house loves tofu. As Lil’ L says (in the style of Po in Kung Fu Panda) “I love tofuuuuuu!
- Heat the oil in a wok on a medium-high heat. Add the tofu and stir fry for 6 minutes or so, until lightly browned. Add the onion, garlic, chilli, ginger, turmeric and lemon grass and fry gently for 5 minutes.
- Meanwhile, place the noodles in a pan of boiling water and cook for 4 minutes.
- Drain the noodles and add them to the wok along with the coconut milk, pak choi, red pepper, mushrooms and cashew nuts. Simmer gently for 5 minutes. Season to taste and serve in deep bowls.