| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Thai |
Thai, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Dried rice noodles |
| 2 |
ts |
Sesame oil |
| 1/2 |
lb |
Firm tofu |
| 1 1/4 |
c |
Vegetable stock |
| 2 2/3 |
oz |
Creamed coconut |
| 2 |
tb |
Soy sauce |
| 1 |
sm |
Onion |
| 2 |
lg |
Red chillies |
| 3 |
|
Garlic cloves |
| 3 1/2 |
oz |
Beansprouts |
| 4 |
|
Spring onions |
| 2 |
tb |
Fresh coriander |
|
|
Seasoning |
INSTRUCTIONS
Preparation: Cut the tofu into 1-inch 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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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