Coconut, Tofu and Bean Sprouts Rice Noodles
by Tarla Dalal
A colourful thai preparation of noodles cooked with coconut cream and fresh vegetables.
Coconut, Tofu and Bean Sprouts Rice Noodles recipe - How to make Coconut, Tofu and Bean Sprouts Rice Noodles
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
3 cups rice noodles
1/2 cup bean sprouts
1 tbsp garlic (lehsun) paste
4 to 5 celery (ajmoda) , cut into 25 mm. (1") pieces
1 cup coconut cream
1/2 cup tofu (bean curd/ soya paneer) paneer (cottage cheese) cubes
1 tomato , cut into wedges
1 slit green chilli ,
2 spring onions , chopped
1/2 tsp chilli powder
2 tsp sugar
1/2 tsp freshly ground black pepper (kalimirch) powder
1 tbsp oil
salt to taste
For The Garnish
1 tbsp chopped coriander (dhania)
1 tbsp chopped peanuts
Method
- Method
- Heat the oil in a wok, add the garlic paste and the celery stalks and stir for 1 minute.
- Add the coconut cream, tofu, tomato, green chilli, spring onions, chilli powder, sugar, pepper and salt.
- Stir and add the noodles.
- Mix well and just before serving, add the bean sprouts and toss once.
- Serve hot, garnished with the coriander and peanuts.
- It is not advisable to reheat this dish. Make it as close to serving time as possible.
Outbrain
Lovely ingredients makes this dish what it is! really a good change from the same type of chinese noodles! awesome recipe!