Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

150 g Dried rice noodles 2 lg Red chillies
2 ts Sesame oil 3 Garlic cloves
225 g Firm tofu 100 g Beansprouts
300 ml Vegetable stock 4 Spring onions
75 g Creamed coconut 2 tb Fresh coriander
2 tb Soy sauce Seasoning
1 sm Onion

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.

445 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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