Bangkok Noodles
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:44pm

Ingredients




cup vegetable broth
cup coconut milk
2 tablespoons soy sauce
teaspoon curry powder or to taste
cup chopped green onions
teaspoon freshly ground black pepper
teaspoon canola or vegetable oil
2 teaspoons minced garlic
1 tablespoon peeled, minced fresh ginger
1 small hot green chile pepper, minced
(seeding is optional)
4 ounces firm tofu, (1 cup)
drained and cut into 1/2-inch 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, (optional)
(see separate recipe)

Preparation

1 6 SERVINGS DAIRY-FREE 2 This noodle dish is a favorite in restaurants and in homes throughout Thailand. Make it one of yours with our flavorful yet light version. 3 In small bowl, mix together broth, coconut milk, soy sauce, curry powder, green onions and black pepper. Set aside. 4 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. 5 Add remaining sprouts. Serve in individual serving bowls or in a large serving bowl. Serve with Spicy Tomatoes on the side if desired.