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


Seasoning


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)