@emsbalance: WEEK 12 | MEAL 1: BABE ON A BUDGET TAKES THE WEEKLY SHOP 🛒🛒🩷🩷 MEAL 1: RED THAI NOODLES WITH PUFFED TOFU 🍴 2 Portions* ⏰ 20 minutes Store cupboard essentials: Vegetable Oil, Minced Ginger & Garlic, Chilli Oil, Sesame Seeds Ingredients - 1tbsp Vegetable Oil - 50g Red Thai Curry Paste - 1tsp Minced Ginger & Garlic - 300ml Coconut Milk - 2 Portions of Dried Noodles - 200g Puffed Tofu (or regular tofu fried!) - 150g Pak Choi - 2 x Eggs - 3 Spring Onions - 1tbsp Chilli Oil - 1tsp Sesame Seeds - 1 x Lime To make... 🍜 Pop eggs onto boil for around 7 mins, 30 secs. When done, run under cold water and leave until you’re ready to peel. 🍜 Heat vegetable oil & fry off red thai curry and minced ginger & garlic for a minute or two, adding a splash of water to ensure everything is smooth. 🍜 Add coconut milk & around 100ml of water. Bring to a gentle simmer before adding the dried noodles. 🍜 Cover & simmer for around 5 minutes, or until the noodles are soft. 🍜 Add a little more water / coconut milk for a soupier sauce… it’s up to you how soupy you’d like it to be! 🍜 Make sure to keep mixing the noodles so that they don’t stick to the bottom of the dish. 🍜 Add pak-choi, spring onions and puffed tofu - cover and cook for a couple of minutes. {🍜 If using regular tofu, press out the moisture, coat in a little corn flour and fry off in vegetable oil with soy sauce until crisp} 🍜 Serve with jammy eggs, chilli oil & sesame seeds. Enjoy !! XX *BULKING OUT OR DOWN? This makes 2 portions but you can double the portion using what you have within this food shop - you may just want to grab a little extra red thai paste! 🫙 Store in an air-tight container in the fridge & reheat until piping hot in the microwave or on the hob. The eggs will of course no longer be jammy! #babeonabudget #weeklyfoodshop #veggierecipes

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Monday 07 September 2026 10:59:23 GMT