Sam's Fragrant Tofu Noodle Soup
with Lemongrass, Pak Choi and Crispy Shallots
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 unit(s)
Echalion Shallot
1 unit(s)
Pak Choi
½ unit(s)
Lime
280 grams
Firm Tofu
(Contains Soya)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
25 grams
Asian Broth Paste
(Contains Soya, Cereals containing gluten)
15 grams
Ginger, Garlic & Lemongrass Puree
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
Not included in your delivery
tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
450 milliliter(s)
Boiling Water
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles. Boil a full kettle - you'll need this later!
Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot.
Chop the tofu into 2cm chunks.
Heat a drizzle of oil in a pan, add the tofu and fry until golden, 8-10 mins. Turn every couple of mins.
Pour enough oil into another large saucepan to cover the bottom, then pop it on medium-high heat. TIP: Check if the oil is hot enough by adding one shallot slice - if it sizzles, it’s ready.
Add the shallot and fry until golden and crispy, 3-5 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.
Meanwhile, trim the pak choi, then separate the leaves. Cut the lime into wedges.
Once your pan of water is boiling, add the noodles and pak choi. Cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
Pour in the boiling water (see pantry for amount) from your kettle into the pan with the tofu.
Stir in the asian broth paste, ginger, garlic & lemongrass puree, soy sauce and sambal. Bring to the boil, then remove from the heat.
Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.
Share the noodles, pak choi and tofu between your bowls, then pour over the fragrant broth.
Sprinkle over the crispy shallots and erve any remaining lime wedges on the side for the squeezing over.
Enjoy!
