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Home » Kafir Lime Coconut Noodles with Turmeric ‘Meatballs’

Kafir Lime Coconut Noodles with Turmeric ‘Meatballs’

I get asked all the time how to make tofu taste nice and there are so many different ways but this is definitely one of my favourites. The meatballs are super flavoursome as they are fulled with amazing spices.

Curry and noodles has got to be one of the best combos. If you just wanted to make the curry sauce that would also be delicious but the meatballs have so much flavour especially when paired with the fresh vegetables. Feel free to use any asian inspired vegetables in this dish. We happened to have fresh boy choy and spinach in the garden which was perfect. I also recommend some fresh chilli if you like it spicy.

I randomly thought of this idea overnight and woke up really excited to make it. (I’m clearly thinking about food even when I’m sleeping) I love adding citrus to my curry’s. The whole family loves tamarind paste which is in my Butternut Dahl recipe. We’re lucky enough to have a kafir lime tree which means I add kafir lime leaves to almost every curry or soup we make. My next challenge is to create a buckwheat noodles recipe so keep an eye out for that one on my instagram @healthykelsii.

Serves: 4

Minutes: 45

Ingredients

For the Noodles

1 onion

4 cloves garlic

Thumb sized price of ginger, grated

1 tbsp graham masala

1 tsp ground turmeric 

1 tbsp ground coriander 

2 limes

1 tbsp soy sauce

3 kafir lime leaves

2x 400ml can of coconut milk

1 cup vegetable stock

2 cups vegetables (I used bok choy, spinach and beans)

200g of ramen noodles 

For the ‘meatballs’

1 onion

3 cloves garlic

1 tbsp ground coriander

1 tsp turmeric

1 tbsp curry powder

1 300g packet tofu

1 cup almond meal

1/2 cup flour

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Begin by making your meatballs. Finely chop your onion and garlic and add it to a hot pan with a bit of olive oil then place your spices and grated ginger in the pan and mix through until fragrant. Add the tofu by squeezing it with your fingers as you add it to the pan and stir through. 

Cook the tofu for 5 minutes then remove it from the pan and add to a large bowl along with the almond meal and flour then combine this mixture using your hands to knead the tofu together. 

Once combined add 1 tbsp of the mixture to your hands and roll into golf ball sized balls and place aside.

For the coconut noodles roughly chop your onion and garlic and add it to a pot with a bit of olive oil.  

Add the spices and stir through until fragrant. Add your coconut milk and vegetable stock along with the kafir lime leaves, soy sauce and lime juice. Place a lid over the pot and leave to boil for 10-15 minutes. 

Finally add your vegetables and noodles to the pot and cook until soft. 

While the noodles are cooking, place your meatballs on a hot pan with some oil and cook until golden on the outside.

Serve with fresh red chilli. 

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Have fun and enjoy

Kelsi xx

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