Cauliflower tempura
A healthy, Japanese-style snack
Curried udon soup
Serves 4
Easy
Prep:
Cook:
Whip up a warming bowl of curried noodle soup in just 25 minutes - made creamy with coconut milk and topped with chunks of tofu
Skip to ingredients
- 1 tbsp olive oil
- 1 onionthickly sliced
- 2 tbsp medium curry powder
- 400ml can coconut milk
- 1 tbsp clear honey
- 2 tbsp soy sauceplus extra to serve (optional)
- 300g pack stir-fry vegetables
- 200g tofucut into bite-sized cubes
- 2 x 150g packs straight-to-wok udon noodles
- 4 spring onionssliced diagonally
Nutrition: per serving
- kcal437
- fat26g
- saturates16g
- carbs35g
- sugars12g
- fibre7g
- protein14g
- salt1.6g
Method
step 1
Heat the oil in a large wok or saucepan and add the onion. Cook for a couple of mins to soften, then stir in the curry powder and cook for 1 min. Gradually add the coconut milk, stirring all the time, until saucy. Add 600ml water to the pan, then stir in the honey and soy sauce. Bring to the boil and cook for 5 mins.
step 2
Add the stir-fry vegetables, tofu and udon to the pan, cover and cook for another 3-4 mins. Taste, season and add a little more soy sauce, if you like. Divide between bowls and scatter with the spring onions.
