USE YOUR NOODLE

“WHILE THE HEAT FROM THE PRAWNS IS A REAL KICKER, THE FRESHNESS AND SNAP OF THE BEANS AND SPROUTS COOL IT RIGHT DOWN.”

“CREAMY PUMPKIN AND COCONUT, CRISPY TOFU AND CRUNCHY BEANS – THERE'S A HIGH CHANCE YOU'LL NEED TO DOUBLE THE AMOUNT OF THIS BOWL OF COMFORT.”

ROASTED PUMPKIN, CRISPY TOFU, COCONUT AND LIME DRESSING

SERVES 4-6

1/2 (1.3kg) butternut pumpkin, peeled, cut into rough 5cm pieces
1/2 cup (125ml) coconut oil, melted
3 red (Asian) eschalots, thinly sliced
5cm piece (25g) ginger, cut into matchsticks
3 garlic cloves, thinly sliced
1¹/2 tbs sambal oelek
300g snake beans, trimmed, cut into
5cm lengths
375g packet dried rice stick noodles, cooked according to packet instructions (6-7 minutes)
Coriander and mint leaves, to serve

FRIED TOFU

Vegetable oil, to deep-fry2 x 300g packs firm silken tofu, drained, cut into 5cm pieces1/2 cup (75g) cornflour