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Add a photoServings: 4
Ingredients
- 1/3 lb Dry rice noodles
- 2 tsp Sesame oil
- 1/2 lb Hard tofu
- 1 1/4 c. Vegetable stock
- 2 2/3 ounce Creamed coconut
- 2 Tbsp. Soy sauce
- 1 sm Onion
- 2 lrg Red chillies
- 3 x Garlic cloves
- 3 1/2 ounce Beansprouts
- 4 x Spring onions
- 2 Tbsp. Fresh coriander Seasoning
Directions
- 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 thenrinse wuth cool water and drain thoroughly.
- 2. Heat the oil in a large frying pan and fry the tofu cubes untillightly golden brown on all sides.
- 3. Heat the vegetable stock in a medium pan, then add in the creamedcoconut, soy sauce, onion, chillies and garlic and simmer for 5minutes.
- 4. Add in the cooked noodles, beansprouts, spring onion slices and friedtofu and cook for a further 3 min. Season to taste, add in thecoriander and serve.
- (medium) 0.78g salt (medium)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 63 | 25% |
| Total Fat 7.34g | 9% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 839mg | 35% |
| Potassium 244mg | 7% |
| Total Carbs 39.05g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.12g | 2% |
| Protein 6.6g | 11% |
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