This one keeps things refreshingly simple without skimping on taste. Simran boils the noodles, egg and bok choy together in a single pot, cutting down on both time and washing up. The tofu gets pan-fried separately until golden, adding a satisfying, protein-rich bite to every spoonful. The real star is the broth. Red Thai curry paste, coconut milk, garlic, ginger, vegetable stock, light soy sauce and a spoonful of miso paste come together for a broth with serious depth. Once it is ready, it gets poured straight over the noodles and finished with mushrooms, edamame, spring onions, chilli, tofu, boiled egg and a squeeze of fresh lemon. What you end up with is creamy, spicy, hearty and bursting with flavour in every bite.
