This is definitely one to try, we used a special ingredient to get the colour and the flavours are amazing.


  • 200g wholewheat noodles
  • 3 cloves of garlic
  • small piece of ginger
  • 2 chillies
  • 2 tins of coconut milk
  • 1 tbsp maple syrup
  • 2 tbsp curry powder
  • 2 pinches of black pepper
  • 50g beetroot
  • 4 scallions chopped roughly
  • 450g firm tofu chopped
  • 3 tbsp tamari
  • 2 red peppers
  • 1 head of pak choi
  • handful of coriander
  • 1 lime



  • Cook your noodles according to the packaging instructions
  • Add the garlic, ginger, chillies, coconut milk, maple syrup, curry powder and beetroot to a blender and blend to a paste
  • With a pan on a high heat, add the scallions 
  • Drain and chop your tofu into small cubes and add to the pan
  • Pour in 3 tbsp of tamari
  • Chop the peppers and pan choi and add
  • Pour in the paste
  • Chop in a handful of coriander and squeeze in the lime
  • Add the noodles and plate it up!

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