• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to 
separate, until tender, 1-2 minutes.
• Drain, rinse and set aside. 

• Meanwhile, roughly chop Asian greens. Slice lime into wedges. 
• Cut firm tofu into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over 
medium-high heat.
• When the oil is hot, cook tofu and trimmed green beans, turning 
occasionally, until browned, 5-6 minutes.

• Add ginger lemongrass paste and satay seasoning and cook until fragrant, 
1 minute.
• Stir in Asian greens, coconut milk, plant-based fish sauce, the soy sauce
and a splash of water. Simmer until slightly reduced, 1-2 minutes.
• Gently stir in cooked udon noodles, baby spinach leaves and a good 
squeeze of lime juice, until combined, 1 minute. Season to taste.

• Divide satay tofu and coconut curried noodles between bowls.
• Serve with any remaining lime wedges. Enjoy!