Malaysian noodle soup
“I freaking love this dish, it’s probably my favourite thing to eat and it’s relatively easy to make. This recipe can probably serve four people, I’ve only ever made it for two and then we inevitably come back for seconds… Last time I checked, ingredients cost roughly £12.” Sam
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
Spice paste
Sauce
Everything else
That little bit extra
Instructions
First things first – Tofu
  1. I’m going to assume you’re as disorganised as me and the Tofu still needs drying out.
  2. It needs to be cut into small cubes and left to dry on some kitchen roll for a minute or two. Boring but necessary.
  3. Heat up two tbsp of oil in a frying pan on medium heat and add the tofu, fry for 5-10 minutes or so, until golden-brown.
  4. Put the tofu somewhere safe (I tend to fry the tofu before doing anything else because it usually takes longer than you expect to get it nice and brown; plus, using three hobs at once isn’t always ideal).
Spice up your life
  1. Place all of the spice paste ingredients except the vegetable oil into a food processor and blend to a pulp.
  2. Gradually add 2 tbsp of oil and continue to blend until you get a loose paste.
Everything else
  1. Heat the remaining tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until soft.
  2. Now just add the mushrooms, tofu and noodles to the sauce and stir it all together (make sure you drain the noodles before adding them).
That little bit extra
  1. I find it easiest to use a food processor and briefly blend the coriander and peanuts together.
  2. Spoon the curry into serving bowls and sprinkle with the coriander and crushed peanuts, squeeze a wedge of lime or two to really finish it off.