Preparation: Cut the tofu into 2.5cm 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 wuth cold water and drain thoroughly.
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, chillies and garlic and simmer for 5 minutes.
4. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve.
445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)
Your Coconut Rice Noodles is ready. Buon appetito!
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