Chang Mai Curried Noodles
CrispyTofu, Crispy Soba Noodle, spring onions and pickled ginger
This is our vegan adaptation of a classic Thai dish, packed with flavour and freshness.
Ok so this is quick and easy so here we go.
Cube your tofu and marinate with a little soya sauce
Cook your noodles as per packet instructions
Heat a wok add your oil fry your curry paste for 4 minutes
Add the curry powder cook for 2 minutes.
Add the rest of the sauce ingredients and bring to the boil.
Reduce the heat and simmer for 12 minutes.
Season with salt and add a little sugar or agave if necessary.
While your sauce is cooking, drain the marinade.
Add the tofu to a freezer bag with 3 tablespoons of cornflour.
Shake to coat.
Brown your tofu in a hot pan with a little oil
Drain onto kitchen towel.
To make the crispy soba noodles
Make sure the noodles are dry as you don’t want water going into hot oil
Cook them in a pan of hot oil or in a deep fat fryer until golden brown.
Add your udon noodles to a bowl top with the boiling hot sauce.
Top with the tofu, shredded spring onions, chilli, spinach and crispy noodles.
300g dried Udon noodles. (Cooked)
25g dried soba noodles. (Cooked )
1tbsp Rapeseed oil
3Tbsp Red curry paste
1Tbsp mild curry powder
1Tbsp tamarind sauce
1 tin full fat coconut milk
200ml veg stock
2 Tbsp fresh lime juice
2 Tbsp light soya sauce
1 Block of pre pressed tofu
1 fresh chilli sliced
2 shredded spring onions
1 hand full of wilted spinach