Prepare the noodles as directed. In a non-stick fry pan, add the extra coconut oil, if required. Cook the tofu on each side until it turns a little golden. Set aside.
In a large wok, heat the coconut oil. Add the onion, garlic and ginger and stir fry for two minutes.
Add the sliced vegetables and cook for a few minutes, making sure not to over-cook them. Add the curry powder and toss through the vegetables, then add the cooked tofu.
Add the tamari and water and lightly toss through. The noodles should absorb most of the liquid. Adjust the taste to your liking, if required.
Serve garnished with the bean shoots, sliced green shallots and a slice of lime.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.