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Cooking instructions

Summer Thai Green Curry Udon Noodles, With Smoked Tofu, Blistered Cherry Tomatoes, Summer Green Beans & Charred Lime

Summer Thai Green Curry Udon Noodles, With Smoked Tofu, Blistered Cherry Tomatoes, Summer Green Beans & Charred Lime

A delicious, comforting, flavoursome Thai green curry everyone at the table will love. Tender udon noodles rest in a punchy aromatic green curry sauce, featuring kaffir lime leaves, lemongrass, galangal and garlic with a few subtle spices, all simmered in decadent coconut milk and finished with fresh herbs. Smoked tofu delivers the protein, roasted cherry tomatoes the umami, fresh green beans for crunch and charred lime ties it all together.

Prep time

5

Total time

15

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Take out a saucepan and a large griddle pan or large frying pan.

STEP 2

Place the saucepan over a medium-high heat and fill it with boiling water from the kettle. Bring the water back to the boil, then add the udon noodles and cook for 5–6 minutes, or until tender but still al dente.

Once cooked, drain and rinse the noodles under cold water. This helps remove excess starch and prevents them from becoming soggy. Set them aside in a colander to drain, then rinse the saucepan and set it aside to heat the sauce later.

STEP 3

Place the griddle pan or frying pan over a medium-high heat and add a generous drizzle of neutral oil.

Once hot, add the green beans and cherry tomatoes. Cook for 5–6 minutes, until blistered, then season with salt and pepper.

Remove from the heat and set aside.

STEP 4

Slice the smoked tofu in half horizontally to create two steak-like pieces, then cut the lime in half.

Add another glug of oil to the same pan and place it back over medium heat. Add the tofu slices and cook until golden on all sides, turning as needed, for around 6-8 minutes. If you have some, we recommend adding a drizzle of soy sauce for the final 30 seconds to season, otherwise salt and pepper works well too. Remove and set aside to keep warm.

Add the lime to the pan cut side down and fry for a few minutes until it starts to char and caramelise.

STEP 5

Meanwhile, place the saucepan back over a medium heat and add the green curry sauce. Gently heat until piping hot, about 3 minutes.

If the sauce becomes too thick, add a splash of water. Taste and season with salt if needed.

STEP 6

Just before serving, add the drained udon noodles to the simmering green curry sauce and warm through for 1 minute.

Cut each piece of tofu into approximately 1.5 cm slices.

Divide between serving bowls, then top with the smoked tofu, blistered green beans and cherry tomatoes. Sprinkle over the sesame garnish and finish with a squeeze of the charred lime. Enjoy!