Recipe for Coconut Rice Noodles


150 gm dried rice noodles
2 teaspoon sesame oil
225 gm firm tofu
300 ml vegetable stock
75 gm creamed coconut
2 tablespoon soy sauce
1 small onion
2 large red chillies
3 garlic cloves
100 gm beansprouts
4 spring onions
2 tablespoon fresh coriander
1 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

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.

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