Thai-style Noodles in Coconut Milk

Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes

250g / 8oz wholegrain noodles (we use udon noodles)
2 tbsp groundnut oil
1 block of firm tofu (about 350g / 12oz / 1½ cups ), drained, pressed and cubed*
1 onion, chopped
3 garlic cloves, crushed
5cm / 2 inch piece of fresh root ginger, peeled and grated
2 tsp lemon grass puree
1 tsp ground turmeric
400ml / 14fl oz can coconut milk
125g / 4oz pak choi (bok choi), finely shredded
1 bell pepper, chopped (I use a mix of red and yellow)
150g / 5oz shitake mushrooms, sliced (optional)
75g / 3oz unsalted cashews
1/4 tsp salt to taste
1 red chilli, deseeded and finely chopped

* Alternatives to fresh tofu can be used, such as Marigold Braised Tofu, or Cauldron’s  organic marinated tofu pieces.   


  1. Heat the oil in a wok on a medium-high heat.  Add the tofu and stir fry for 6 minutes or so, until lightly browned.  Add the onion, garlic, chilli, ginger, turmeric and lemon grass and fry gently for 5 minutes. Add the coconut milk, pak choi, red pepper, mushrooms and cashew nuts. Season to taste and simmer gently for 5 minutes or so. 
  2. Meanwhile, place the noodles in a pan of boiling water and cook as per the instructions on the packet.  When they are ready, drain and rinse in cold water.  Add the noodles to the wok and stir them into the coconut milk.  Serve in warm bowls, with finely chopped red chilli sprinkled on the adult portions.

One thought on “Thai-style Noodles in Coconut Milk

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.