Bangkok Noodles

Recipe Ingredients

1/3 cup	78ml	Vegetable broth
1/4 cup	59ml	Coconut milk
2 tablespoons	30ml	Soy sauce
2 1/2 teaspoons	12ml	Curry powder - or to taste
1/4 cup	36g / 1.3oz	Chopped scallions, white and light green
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Vegetable oil
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Minced fresh ginger
1 tablespoon	15ml	Hot green chile pepper - minced (small)
		= (seeding is optional)
4 oz	113g	Firm tofu - drained, and
		Cut into 1/2" cubes
1 cup	160g / 5.6oz	Mung bean sprouts
2 cups	80g / 2.8oz	Fresh spinach leaves
6 oz	170g	Rice vermicelli - soaked in warm
		Water for 20 minutes and drained
		Optional
		Spicy Tomatoes - (see recipe)

Recipe Instructions

In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.

In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30 seconds.

Add remaining bean sprouts, but do not mix into noodles. Serve with Spicy Tomatoes on the side if desired.

This recipe yields 6 servings.

Per Serving: 162 Cal; 4g Prot; 4g Total Fat (2 Sat. Fat); 28g Carb.; 0mg Chol; 414mg Sod.; 1g Fiber.

Description:

"This noodle dish is a favorite in restaurants and in homes throughout all of Thailand. Our version is flavorful yet light and easy to prepare."

Source:
Vegetarian Times, March 2002

Rating

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10 (1 votes)

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