Coconut Rice Noodles

Yield: 4 Servings
150 g Dried rice noodles
2 t Sesame oil
225 g Firm tofu
300 Vegetable stock
75 g Creamed coconut
2 T Soy sauce
1 sm Onion
2 lg Red chillies
3 Garlic cloves
100 g Beansprouts
4 Spring onions
2 T Fresh coriander
Preparation: Cut the tofu into 2.5cm 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
Pour boiling water over the noodles and leave for one minute then rinse
wuth cold water and drain thoroughly.
Heat the oil in a large frying pan and fry the tofu cubes until lightly
golden on all sides.
Heat the vegetable stock in a medium pan, then add the creamed coconut,
soy sauce, onion, chillies and garlic and simmer for 5 minutes.
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.
cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat
(medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)

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