Bangkok Noodles

Photo: flickr user Koonisutra

Ingredients

cup vegetable broth

cup coconut milk

2 tablespoons soy sauce

teaspoon curry powder or to taste

cup chopped green onions

teaspoon freshly ground black pepper

teaspoon canola or vegetable oil

2 teaspoons minced garlic

1 tablespoon peeled, minced fresh ginger

1 small hot green chile pepper, minced

(seeding is optional)

4 ounces firm tofu, (1 cup)

drained and cut into 1/2-inch cubes

1 cup mung bean sprouts

2 cups fresh spinach leaves

6 ounces rice vermicelli

soaked in warm water for 20 minutes and

drained

Spicy Tomatoes, (optional)

(see separate recipe)

Preparation

6 SERVINGS DAIRY-FREE

This noodle dish is a favorite in restaurants and in homes throughout Thailand. Make it one of yours with our flavorful yet light version.

In small bowl, mix together broth, coconut milk, soy sauce, curry powder, green onions and black pepper. Set aside.

In a large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu and stir-fry for 1 minute. Stir in broth mixture and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles. Stir-fry until thoroughly mixed.

Add remaining sprouts. Serve in individual serving bowls or in a large serving bowl. Serve with Spicy Tomatoes on the side if desired.