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• Soba or udon noodles
• 1 tablespoon vegetable oil
• 2 to 3 tablespoons of laksa paste or your favourite curry paste
• 1 packet of firm tofu cut into thin 2 cm wide slices
• 2 cups vegetable stock
• 2 cans of coconut milk
• 2 tablespoons tamari sauce
• small head of broccoli, cut into small florets
• 150gm green beans, trimmed, cut into thirds
• 2 carrots, sliced
• 150gm of cherry or roma tomatoes, halved or quartered
• 1 punnet beansprouts
• 2 spring onions, finely sliced
• sprig of mint, parsley or coriander
• Lime or lemon wedges, to serve

Method:

1. Cook noodles. 

2. Meanwhile, heat oil in wok over medium-high heat. Add laksa paste & tofu. Cook, stirring, for 2 to 3 minutes or until fragrant. Add stock, coconut milk and tamari & bring to a boil.  Add carrots & beans & simmer for 3 minutes. Add broccoli & tomato & simmer for another 2 or 3 minutes. 
3. Divide noodles between bowls & add laksa over the noodles. Top with parsley or coriander, beansprouts & spring onions. Serve with lime or lemon.