Glow For it
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Spicy noodle soup with tofu Serves 2 (610 calories per serving)
* 400g udon noodles* 1 x 400ml tin coconut milk * 250ml vegetable stock * 1 teaspoon coconut oil * 20 oyster mushrooms, finely sliced * 8 sugar snap peas, halved * 150g fresh tofu, cut into 2.5cm squares and dried on kitchen paper
FOR THE SPICE PASTE * 2cm knob of fresh root ginger, peeled and grated * 2 lemon grass stalks (outer leaves removed), chopped * 2 fresh red chillies, deseeded and chopped, plus extra to garnish * 3 shallots, chopped * 1 garlic clove, finely chopped * 1 teaspoon ground turmeric * pinch of sea salt * 1 tablespoon coconut oil TO GARNISH * fresh coriander leaves * crushed raw peanuts * bean sprouts * lime wedges
Place all the ingredients for the spice paste in a food processor and blend to a pulp.
Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.
Place a frying pan over a medium heat, add the spice paste and fry for 2-3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.
Heat the coconut oil in a separate frying pan over a medium heat.
Add the oyster mushrooms and fry over a medium heat for 3 minutes or until softened.
Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu and drained udon noodles to the sauce and stir well to combine.
To serve, spoon into bowls and garnish each with the fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges and chilli to taste.