Peranakan turmeric & lemongrass noodles with silken tofu from Healthy Vegan Street Food: Sustainable & healthy plant-based recipes from India to Indonesia (page 164) by Jackie Kearney

  • white pepper
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  • spring onions
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute vegetable oil for coconut oil; red miso paste, doenjang or vegetable stock powder for brown miso; maple syrup or date syrup for coconut sugar; rainbow chard for spinach; red rice noodles or any other noodle for riceberry noodles; ground turmeric for fresh turmeric; ginger for galangal; macadamia nuts or cashew nuts for candlenuts; and fresh chillies for chilli oil.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for coconut oil; red miso paste, doenjang or vegetable stock powder for brown miso; maple syrup or date syrup for coconut sugar; rainbow chard for spinach; red rice noodles or any other noodle for riceberry noodles; ground turmeric for fresh turmeric; ginger for galangal; macadamia nuts or cashew nuts for candlenuts; and fresh chillies for chilli oil.

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