Chang Mai Curried Noodles

30 minutes



CrispyTofu, Crispy Soba Noodle, spring onions and pickled ginger
This is our vegan adaptation of a classic Thai dish, packed with flavour and freshness.

Chang Mai Curried Noodles


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