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Bangkok Noodles

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Thai Vegtime1 6 servings

INGREDIENTS

1/3 c Vegetable broth
1/4 c Coconut milk
2 tb Soy sauce
2 1/2 ts Curry powder or to taste
1/4 c Chopped green onions
1/2 ts Freshly ground black pepper
1 1/2 ts Canola or vegetable oil
2 ts Minced garlic
1 tb Peeled; minced fresh ginger
1 sm Hot green chile pepper; minced
(seeding is optional)
4 oz Firm tofu; (1 cup)
Drained and cut into 1/2-inch cubes
1 c Mung bean sprouts
2 c Fresh spinach leaves
6 oz Rice vermicelli
Soaked in warm water for 20 minutes and
Drained
Spicy Tomatoes; (optional)
(see separate recipe)

INSTRUCTIONS

6 SERVINGS DAIRY-FREE
This noodle dish is a favorite in restaurants and in homes throughout
Thailand. Make it one of yours with our flavorful yet light version.
In 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.
Per serving: 165 cal.; 7g prot.; 10g total fat (3g sat. Fat); 15g
carb.; 0 chol.; 425mg sod.; 2g fiber.
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 56
Converted by MM_Buster v2.0l.

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