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Coconut Rice Noodles

 

30

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

  1. Pour boiling water over the noodles and leave for one minute then rinse with cold water and drain.

  2. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides.

  3. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chilies, and garlic. Simmer for 5 minutes.

  4. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 39546% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 477mg 20%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 26%
Sugars g
Protein 25g
Vitamin A 5% Vitamin C 13%
Calcium 46% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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