Japanese Vegetable Curry with Rice Noodles and Tofu

• 50gm Java curry sauce
• 50gm Shitake mushrooms – sliced
• 300gm Rice noodles
• 75gm Sugar snap peas
• 100gm Tofu
• 1 Red chilli – deseeded, cut into thin strips
• 4 Plum tomatoes
• 100ml Vegetable stock
• 25gm Ginger – cut into thin strips
• 1 Lemongrass stick – sliced

Warm the vegetable stock in a large pan, then add the sugar snap peas, red chilli, lemongrass, ginger and shitake mushrooms, heat through until softened, add the noodles and bring to the boil.  Drain the noodles and vegetables, reserving the stock, keep vegetables warm.  Cut the tomatoes into quarters then deseed and add to the noodle mix.

Stir the curry sauce into the hot stock, cook until dissolved and bring to the boil.

Meanwhile pan fry the tofu until golden, then place the warmed noodles into a suitable serving bowl, pour over the curry sauce and top with the tofu.

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