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Pumpkin & tofu noodles

Method

  • Heat the oil in a wok (or large non-stick pan) and briefly saute the garlic, ginger and lemongrass.
  • Add the curry paste and mix well to toast.
  • Then add 2 cups stock with the coconut cream, fish sauce, sugar and lime juice. Bring to the boil, continually whisking.
  • Turn the heat down, add the pumpkin and simmer for about 15-20 mins until tender, adding more stock if needed.
  • Then add the fried tofu, coriander, spring onions and beanshoots. Mix well, taste the sauce for seasoning and briefly simmer.
  • At the same time, soak the noodles in boiling water until separated. Then drain well and add to the curry. Stir well and briefly cook.

Ingredients

  • 1 tbsp vegetable oil
  • 2 garlic cloves
  • 1 knob ginger, grated
  • white part of 1 lemongrass stalk, smashed & sliced
  • 2 tbsp Thai red curry paste
  • 2-3 cups vegetable stock
  • 2 cups coconut cream
  • a good splash of Asian fish sauce
  • ½ tbsp shaved palm (or soft brown) sugar
  • juice of 2 limes
  • 1 butternut pumpkin, peeled, seeded & cubed
  • 8-10 fried tofu pieces, cubed
  • 2-3 tbsp chopped fresh coriander
  • 6 spring (green) onions, cut in lengths
  • 1 handful beanshoots
  • 1 packet hokkien noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm