Ingredients for 4 people

300 g udon noodles (delicatessen corner in the supermarket, alternatively linguine)
2 tablespoons rapeseed oil
Walnut-sized piece of ginger, finely chopped
1 clove of garlic, finely chopped
1 onion
1 thick, long carrot, cut into thin strips with a peeler
1 yellow and 1 red bell pepper, cut into thin strips
200 g broccoli, divided into florets
3 tsp yellow curry paste (delicatessen corner in the supermarket)
1 lime
400 ml coconut milk
¼ l vegetable broth
1 courgette, cut into half slices
100 g sugar snap peas, cut diagonally into strips
Salt, pepper

For the sesame coconut cubes

400 g tofu
100 g grated coconut
50 g light sesame seeds
50 g black sesame seeds
Salt, pepper
2 tablespoons flour
4 tablespoons rapeseed oil

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03
Stir in the curry paste, lime slices and add the coconut milk and vegetable stock. Bring to a boil, add the courgettes and cook until al dente.

04
While the vegetables are cooking, dice the tofu for the sesame coconut cubes. Mix the coconut flakes, sesame seeds, salt and pepper in a deep dish. In a bowl, whisk 2 heaping tablespoons flour with 6 tablespoons water until a smooth, creamy liquid forms.