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Ingredientes
- 1/3 c. vegetable broth
- 1/4 c. coconut lowfat milk
- 2 Tbsp. soy sauce
- 2 1/2 tsp curry pwdr or possibly to taste
- 1/4 c. minced green onions
- 1/2 tsp freshly grnd black pepper
- 1 1/2 tsp canola or possibly vegetable oil
- 2 tsp chopped garlic
- 1 Tbsp. peeled, chopped fresh ginger
- 1 sm warm green chile pepper, chopped (seeding is optional)
- 4 ounce hard tofu, (1 c.) liquid removed and cut into 1/2-inch cubes
- 1 c. mung bean sprouts
- 2 c. fresh spinach leaves
- 6 ounce rice vermicelli soaked in hot water for 20 min and liquid removed Spicy Tomatoes, (optional) (see separate recipe)
Direcciones
- 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 lowfat milk, soy sauce, curry pwdr, green onions and black pepper. Set aside.
- In a large wok or possibly skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile till fragrant, about 10 seconds. Add in tofu and stir-fry for 1 minute. Stir in broth mix and bring to a simmer. Add in 1/2 c. bean sprouts, spinach and noodles. Stir-fry till thoroughly mixed.
- Add in remaining sprouts. Serve in individual serving bowls or possibly in a large serving bowl. Serve with Spicy Tomatoes on the side if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 45 | |
| Calories from Fat 21 | 47% |
| Total Fat 2.42g | 3% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 368mg | 15% |
| Potassium 154mg | 4% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.44g | 1% |
| Protein 2.7g | 4% |
