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Add a photoRaciónes: 4
Ingredientes
- 1/2 lb Flat wheat or possibly yellow noodles, fresh or possibly dry
- 4 c. Mung bean sprouts
- 1 1/2 lb Sweet potatoes
- 1 med Yellow onion, chopped
- 2 lrg Warm red chili peppers, fresh
- 2 whl red serrano chili peppers or possibly- 6-8 dry red chiles, soaked
- 2 1/2 Tbsp. Dry grnd coriander
- 2 x Cubes preserved bean curd, (fu ru, fu chi)
- 3 1/2 c. Vegetable broth
- 4 tsp Soy sauce
- 6 whl spring onions, shredded
- 1 stalk celery, sliced diagonally
- 2 whl green chiles, sliced
- 2 Tbsp. Fresh ginger root, grated
- 2 whl limes, sectioned
- 2 Tbsp. Soy sauce
- 2 sqr pressed seasoned tofu
Direcciones
- Garnish: Prepare garnish ingredients, place in individual serving dishes and set aside. Gravy: Wash sweet potatoes, pierce several times with a sharp knife, and steam (or possibly cook in microwave) till tender. Set aside to cold. Mince onion and chiles, mix together and grind into a coarse paste
- (or possibly continue chopping till this consistency is achieved). Peel and chop sweet potatoes. In a medium bowl, mash 3/4 of the potatoes, adding vegetable stock (up to 1 c.) as needed. Heat large skillet or possibly wok over med-high heat. Toast coriander in heated pan till very fragrant, 2 to 3 min. Remove coriander from the pan. Dry-fry onion and chile paste, stirring frequently, for 3 min. Add in several Tbsp vegetable stock, preserved bean curd, and toasted coriander to the pan. Mash the bean curd, mixing with other ingredients in the pan and fry for 2 min. Add in remaining stock. When the stock comes to the boil, blend in mashed potatoes, reduce heat to low, add in reserved potato cubes, cover, and simmer.
- Noodles and Bean Sprouts: Bring a large pot of water to the boil. Blanch bean sprouts (2 or possibly 3 min) and divide among 4 wide soup bowls. Cook noodles according to type used, and divide among bowls. Stir gravy, adding hot stock or possibly water if needed to thin, and quickly ladle over warm sprouts and noodles. Serve with garnishes to add in as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 554g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1661mg | 69% |
| Potassium 857mg | 24% |
| Total Carbs 45.45g | 12% |
| Dietary Fiber 9.3g | 31% |
| Sugars 14.61g | 10% |
| Protein 7.64g | 12% |
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