Bangkok Noodles Recipe

Name: Bangkok Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup vegetable broth; 1/4 cup coconut milk; 2 Tbs. soy sauce; 2 1/2 tsp. curry powder, or to taste; 1/4 cup chopped scallions (white and light green parts); 1/2 tsp. freshly ground black pepper; 1 1/2 tsp. vegetable oil; 2 tsp. minced garlic; 1 Tbs. minced fresh ginger; 1 small hot green chile pepper, minced (seeding is optional); 4 oz. firm tofu, drained and cut into 1/2-inch cubes; 1 cup mung bean sprouts; 2 cups fresh spinach leaves; 6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained; Spicy Tomatoes (see recipe; optional)

Servings: persons

⅓ cup vegetable broth
1/4 cup coconut milk
2 Tbs. soy sauce
2 1/2 tsp. curry powder, or to taste
1/4 cup chopped scallions (white and light green parts)
1/2 tsp. freshly ground black pepper
1 1/2 tsp. vegetable oil
2 tsp. minced garlic
1 Tbs. minced fresh ginger
1 small hot green chile pepper, minced (seeding is optional)
4 oz. firm tofu, drained and cut into 1/2-inch cubes
1 cup mung bean sprouts
2 cups fresh spinach leaves
6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
Spicy Tomatoes (see recipe; optional)

1
In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper.
2
Set aside.
3
In large wok or skillet, heat oil over medium-high heat.
4
Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds.
5
Add tofu, and stir-fry 1 minute.
6
Stir in soy sauce mixture, and bring to a simmer.
7
Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30 seconds.
8
Add remaining bean sprouts, but do not mix into noodles.
9
Serve with Spicy Tomatoes on the side if desired.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ⅓ cup vegetable broth, 1/4 cup coconut milk, 2 Tbs. soy sauce, 2 1/2 tsp. curry powder, or to taste, and more.

Yes, Bangkok Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bangkok Noodles

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