Coconut Rice Noodles
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | pound |
rice noodles
dried |
|
| 2 | teaspoons |
sesame oil
|
|
| ½ | pound |
tofu
firm |
|
| 1 ¼ | cups |
vegetable stock
|
|
| 2 ⅔ | ounces |
coconut
creamed |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | small |
onions
|
|
| 2 | large |
red chili peppers
|
*
|
| 3 | each |
garlic cloves
|
|
| 3 ½ | ounces |
mung bean sprouts
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 2 | tablespoons |
coriander
fresh |
|
| 1 | x |
seasoning
undefined |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 151.2 | g |
rice noodles
dried |
|
| 1E+1 | ml |
sesame oil
|
|
| 226.8 | g |
tofu
firm |
|
| 296 | ml |
vegetable stock
|
|
| 77.1 | ml/g |
coconut
creamed |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | small |
onions
|
|
| 2 | large |
red chili peppers
|
*
|
| 3 | each |
garlic cloves
|
|
| 101.2 | ml/g |
mung bean sprouts
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 3E+1 | ml |
coriander
fresh |
|
| 1 | x |
seasoning
undefined |
* |
Directions
Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut. Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander.
Pour boiling water over the noodles and leave for one minute then rinse with cold water and drain.
Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides.
Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chilies, and garlic. Simmer for 5 minutes.
Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for 3 more minutes. Season to taste, add the coriander and serve.
