Red Thai Veggie Noodles

Packed with flavour, colour and goodness, this bowl of Thai curry noodles is full on delicious. It is super simple to make and a great one if you fancy swapping that weekend take out!

What you will need for approximately 4 people:

3 cloves of garlic, grated or finely chopped

1 shallot or onion, peeled and thinly sliced

A thumb size piece of fresh ginger, grated or very thinly chopped  

2 Tbs of Thai curry paste 

1 tin of coconut milk 

Juice of a lime

I block of cooked firm tofu.

1 pepper roughly chopped  

A sweet potato peeled and thinly sliced

1 large handful of Tenderstem broccoli, roughly chopped

A few spring onions, thinly sliced  

A splash of tamari soy sauce

Some fresh coriander (optional)

Lets cook:

1. First thing is to get all your veggies ready so the cooking part is super quick.

2. In large shallow pan, drizzle in a tbs of olive oil and pop on a medium heat.

3. Add in your garlic, shallots and ginger. Let these cook and soften for a few minutes.

4. Now add your red curry paste and stir. You can add more if you like it spicy or add fresh chillies.

5. In goes all of your veggies and gently stir.

6. Add your coconut milk, tamari and cooked tofu. Stir together and allow to cook until the sweet potato is cooked.

7. At this point if you need more liquid just add a little water.

8. Once the veggies are cooked, add in your cooked noodles and bring it all together.

9. Top with fresh coriander and a squeeze of fresh lime.

10. Serve into bowls and enjoy!

You can use whatever veggies you like - courgette, spinach, carrots, kale, edamame beans, mangetout, butternut squash, cauliflower will all work brilliantly.