• Rice noodles 80g

• Dried vegetables (peas, corn, mushrooms) 30g

• Long life tofu 85g

• Coconut milk powder 20g

• Curry paste 30g

• Salt and pepper to taste

1) Bring 200ml water to boil, add vegetables, simmer until rehydrated.
2) Drain water into a second pot.
3) Add noodles, bring to the boil again and simmer until cooked.
4) Drain and keep spare water in a seperate cup or bowl.
5) Add oil and tofu to the pot with vegetables and gently fry.
6) Mix through curry paste and gently fry.
7) Rehydrate coconut milk powder with 300ml water in a seperate cup.
8) Add coconut milk to pot with vegetables and tofu, stir in noodles.
9) Use spare water from step 2 to thin the consistency if too thick.
10) Season to taste.

Variations: Instead of dried veg, try fresh carrots, zucchini and green beans. Instead of rice, try quinoa.