Peanut and Coconut Tofu/Veg Noodles

This is my version of a favourite takeaway meal of ours from a local Thai restaurant.  Except I like my homecooked one better ;)

INGREDIENTS:

1 packet of Hakubaku Udon Noodles

Liquid Vege Stock

2 - 4 cloves Garlic

1 inch piece of fresh Ginger, grated or shredded

1/2 tsp Tumeric

1/2 tsp Fenugreek Seeds

1/4 tsp Fennel Seeds

1/4 head of Cauliflower, broken into florets.
1 head of Broccoli, cut into florets.
2 Carrots, thinly sliced
1 Zucchini or 4 squash, cut into fine slices

1 Tbsp Peanut Butter (100% peanut!)

1 tin Ayam Coconut Milk

1 Tbsp Coconut Palm Sugar

300g Tofu (I love using the Soyco Malaysian Peanut Satay Tofu in this recipe!)

Bean Shoots and freshly toasted Cashew nuts or Peanuts to serve.


METHOD:
Cook Udon Noodles in a large saucepan of water until cooked but still firm.

Into a large wok or deep sided frypan, start by covering the base with the vege stock, then add the 5 spices listed above.  Cook until well combined and highly aromatic.
Add vegetables and stir fry.  Add extra stock if required at any stage.
Add Peanut Butter, Sugar and Coconut Milk and stir through, particularly ensuring that the peanut butter is well mixed in (no clumps!).
Whilst vegetables simmer, drain and rinse noodles and chop tofu into strips.
Add noodles and tofu to vegetables and carefully mix together.

Take 1/2 cup raw peanuts or cashew nuts and toast lightly in a separate frypan.
Set them aside to cool on paper towel or in an unsealed wooden bowl where they won't sweat.
Serve noodles into bowls.
Put nuts and Bean shoots in the centre of the dinner table for diners to help themselves during the meal.

Enjoy!!! xx