Coconut Lemongrass Udon Noodles

Coconut Lemongrass Udon Noodles

This recipe features a vibrant combination of lemongrass, ginger, and coconut milk in a quick and easy one-pan udon noodle dish. With tofu, broccoli, and a mix of flavourful spices, this meal is ready in under 30 minutes. Start by browning the tofu, then add in the onion, broccoli, and spices. Pour in the vegetable stock and coconut milk, allowing the flavours to meld before adding the precooked udon noodles. Finish by garnishing with sesame seeds, spring onions, and a squeeze of lime. This fragrant and delicate dish is sure to be a hit!

Serves: 2

25 minutes

Cook time

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Ingredients

Natalia

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Ingredients:

  • 1 tbsp lemongrass paste
  • 0.5 tbsp ginger paste
  • 0.5 tsp turmeric
  • 1 red chili
  • 2 cloves of garlic
  • 200ml coconut milk
  • 200ml vegetable stock
  • 2 packets of precooked udon noodles
  • 0.5 block of tofu
  • Handful of tender stem broccoli
  • 0.5 white onion
  • Sesame seeds and spring onion for garnish
  • Lime

πŸ”„Natalia Rudin's Suggested Substitutes

Lemongrass Paste Fresh Lemongrass, Lemongrass Powder
Ginger Paste Fresh Grated Ginger, Ginger Powder
Turmeric Curry Powder, Cumin

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