2 tsp coconut oil
1 red chilli
5 cm (2 in) piece of fresh root ginger, peeled and chopped
2 shallots, sliced
400g (14 oz) squash, peeled and chopped into 1-2cm (1/2-3/4in) cubes
1 litre (35 fl oz) cubes
1 litre (35 fl oz) hot light vegetable stock
100g (3 ½ oz) rice noodles
100g (3 ½ oz) sugar snap peas, halved
1 large pak Choi, chopped
120g (4 ½ oz) firm tofu, chopped into 1-2cm (1/2-1/4in)cubes
10g (1/3oz) peanuts, toasted a small handful of basil leaves, to serve
1.Place the coconut oil, chilli, ginger and shallots into a large pan or wok and place it over a medium heat. Cook for 3-4 minuets, stirring regularly, until the shallots start to turn golden and the chilli softens.
2.Add the squash and continue to cook for 3-4 minuets, again until the cubes start to turn golden and caramelise. 3. Pour in 600ml (21 fl oz) of the hot stock and simmer for 5 minutes. Add the noodles to the pan, then pour the remaining stock over the top to cover them, dunking them under the liquid if you need to, to help them soften simmer for 3 minuets, or until just tender.
4.Add the sugar snap peas, pak Choi and tofu and simmer again for another minute until vegetables are tender and the tofu is warm.
5. Take the pan off the heat. Scatter the peanuts and basil leaves on top and serve.
I used chickpeas instead of nuts by toasting in oven for 3/4 of an hour.