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Ingredients
US|METRIC
4 SERVINGS
- 400 grams udon noodles
- 400 mL coconut milk (tin of)
- 250 mL vegetable stock
- 1 tsp. coconut oil
- 20 oyster mushrooms (finely sliced)
- 8 sugar snap peas (halved)
- 150 grams fresh tofu (cut into 2.5cm squares and dried on kitchen paper)
- 2 cms fresh root ginger (knob of, peeled and grated)
- 2 lemongrass stalks (outer leaves removed, chopped)
- 2 red chillies (fresh, deseeded and chopped, plus extra to garnish)
- 3 shallots (chopped)
- 1 garlic clove (finely chopped)
- 1 tsp. ground turmeric
- 1 pinch sea salt
- 1 Tbsp. coconut oil
- coriander leaves (Fresh)
- peanuts (Crushed raw)
- bean sprouts
- lime wedges
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