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Receta Bangkok Noodles
by Global Cookbook

Bangkok Noodles
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  Raciónes: 6

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

  1. 6 SERVINGS DAIRY-FREE
  2. This noodle dish is a favorite in restaurants and in homes throughout Thailand. Make it one of yours with our flavorful yet light version.
  3. In small bowl, mix together broth, coconut lowfat milk, soy sauce, curry pwdr, green onions and black pepper. Set aside.
  4. 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.
  5. 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.