Asian noodles with tofu, shrimp and spinach

Ingredients for 4 servings:

• 200g tofu
• 125 ml vegetable stock
• 1 pinch of saffron
• 2 garlic cloves
• 3 cm ginger
• 1 large chili pepper(s), pitted
• 150 g leaf spinach
• 16 large shrimp
• 2 tbsp olive oil
• lemon juice
• salt and pepper
• 150 ml whipped cream
• 200 g Chinese egg noodles

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the tofu into 2 cm cubes. Bring the vegetable stock to a boil, add the saffron and tofu, and let it simmer. Chop the garlic, ginger, and chili pepper, and roughly chop the spinach leaves. Sauté the prawns in olive oil, briefly sauté the garlic, ginger, and chili pepper, add the spinach leaves and let them wilt. Season with lemon juice, salt, and pepper. Remove the tofu from the stock, reduce it with heavy cream until smooth, and season to taste. Cook the noodles until al dente, add the tofu, prawns, spinach, garlic, ginger, and chili pepper to the sauce, and mix everything gently.