Spicy Coconut Noodles - Vegan Recipe Club

Ingredients

• Spice paste
• Thumbnail of ginger, peeled
• 3 cloves garlic, roughly chopped
• 2 red chillies (seeds included), roughly chopped
• 2 stalks lemongrass, outer layer and ends removed and roughly chopped
• 1 tsp coriander seeds, ideally lightly toasted until they release their fragrance
• 1 tsp ground turmeric
• 1 tbsp neutral oil (eg rapeseed)
• Noodles
• 200g/7 oz vegan noodles of your choice (we like soba)
• 1-2 onions or 4 shallots, finely diced
• 130g-150g/5 oz mushrooms (mixed mushrooms work really well but any are fine)
• 500ml/2 cups vegan stock
• 1 x 400ml/14 oz tin coconut milk
• 200g/7 oz spinach
• 100g/3.5 oz deep fried tofu puffs, halved (optional — buy online and from Asian supermarkets)
• Handful of fresh coriander, roughly chopped (optional)
• Juice of ½ a lime (optional)
• Handful of toasted or roasted cashews (optional)
• Sprinkling of crispy fried onions (optional)