It’s the citrussy, zingy, spicy coconut curry broth that makes this joyful bowl of noodles really sing
Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo assistant: Sophie Bronze.Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo assistant: Sophie Bronze.
Next, make the ramen broth. Put three tablespoons of rapeseed oil in a large saucepan on a medium heat and, once hot, add the spice paste and fry, stirring regularly, for 10 minutes. Stir in two teaspoons of the sugar and cook for a further two minutes. Transfer a tablespoon and a half of the mix to a bowl and put to one side.
Meanwhile, make the noodles and tempeh. Cook the noodles according to the packet instructions, then drain in a colander, rinse under cold water and drain again. Add a little oil to the colander, toss to coat the noodles so they don’t stick, then set aside.
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