Bangkok Noodles

By á-170456

Ingredients

• OPTIONAL:
• 1/3 cup vegetable broth
• 1/4 cup coconut milk
• 2 tablespoons soy sauce
• 2 1/2 teaspoons curry powder or to taste
• 1/4 cup chopped scallions, white and light green
• 1/2 teaspoon freshly-ground black pepper
• 1 1/2 teaspoons vegetable oil
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger
• 1 small hot green chile pepper minced (seeding is optional)
• 4 ounces firm tofu drained, and cut into 1/2" cubes
• 1 cup mung bean sprouts
• 2 cups fresh spinach leaves
• 6 ounces rice vermicelli soaked in warm
• water for 20 minutes and drained
• Spicy Tomatoes (see recipe)

Details

Servings 6

Preparation

Step 1

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.