Thai Green Ramen

Before you start

Wok or large frying pan | Large saucepan or pot

Method

Prepare ingredients | Tear the tofu into small bite-size chunks | Set aside | Finely slice the red chilli.

Fry the tofu | Heat 2 tbsp of vegetable oil in a frying pan over medium-high heat. Once the oil is hot then add the tofu rips in a single layer and fry for about 2-3 minutes per side until golden brown and crispy all over | Add 1 tbsp of the Spice Tailor Curry base paste and toss to coat well, cooking for another minute or two | Remove the tofu from the pan and keep warm.

Cook broth | In a separate large saucepan or pot, heat 1 tbsp of oil over medium heat | Add the whole spice pouch contents to the oil and fry for 30 seconds to release their flavour | Now add the remaining base paste and cook for 1 minute until fragrant | Pour in the Spice Tailor Thai Green Curry main sauce and the stock and bring to a simmer | Reduce the heat to low, stir in the nutritional yeast | Keep on a very low simmer while you cook the vegetables.

Cook veggies noodles | Bring a pot of salted water to the boil, add in the snap peas and corn and cook for 1-2 minutes until tender with a little bite | Remove with a slotted spoon reserving the boiling water | Cook the noodles in the reserved boiling water according to package instructions and drain well.

Assemble | Divide the noodles, broth, tofu and veggies among ramen bowls | Garnish generously and enjoy!