Bangkok Noodles
Source of Recipe
Vegetarian Times, January 1999, page 56
Recipe Introduction
Yield: 6 Servings
List of Ingredients
1/3 c vegetable broth
1/4 c coconut milk
2 tbsps soy sauce
2 1/2 tsps curry powder or to taste
1/4 c chopped green onions
1/2 ts freshly ground black pepper
1 1/2 tsps canola or vegetable oil
2 tsps minced garlic
1 tb peeled; minced fresh ginger
1 sm hot green chile pepper; -minced(seeding is optional)
4 ozs firm tofu; (1 cup) drained and cut into 1/2-inch
cubes
1 c mung bean sprouts
2 c fresh spinach leaves
6 ozs rice vermicelli soaked in warm water for 20 minutes
drained
Spicy Tomatoes; (optional)Recipe
In a small bowl, mix together broth, coconut milk, soy sauce, curry powder, green onions and black pepper. Set aside. In a 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 for 1 minute.
Stir in broth mixture and bring to a simmer. Add 1/2 cup bean
sprouts, spinach and noodles. Stir-fry until thoroughly mixed. Add remaining sprouts. Serve in individual serving bowls or in a large serving bowl.
Serve with Spicy Tomatoes on the side if desired.
|
|
member logon
