Veggie Baked Noodles | Healthy Recipes | Tesco Real Food

Ingredients

• 250g dried wholewheat noodles
• 200g firm tofu, cut into bite-sized cubes
• 300g mushrooms, roughly chopped
• 2 spring onions, diced
• 200g carrots, grated
• 100g beansprouts
• 400g tin light coconut milk
• 2½ tbsp reduced-salt soy sauce
• ½ lemon, juiced
• 2 garlic cloves, crushed
• 12g fresh ginger, grated
• 1 red chilli, finely chopped​
• ½ vegetable stock cube made up to 500ml
• fresh coriander or sesame seeds, to garnish (optional)