|
 |
 |
 |
 |
|
|
|
Coconut Rice Noodlespasta, vegetarian, thai 1/3 lb dried rice noodles 2 teaspoon sesame oil 1/2 lb firm tofu 1 1/4 cup vegetable stock 2 2/3 oz creamed coconut 2 tablespoon soy sauce 1 small onion 2 large red chillies 3 garlic cloves 3 1/2 oz beansprouts 4 spring onions 2 tablespoon fresh coriander 1 seasoning 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)
|
|
 
 |
|
|
|
