Frank's Recipes! Vegetarian Thai Coconut Rice Noodles

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Vegetarian Thai Coconut Rice Noodles

1/3 lb. dried rice noodles
2 teaspoons sesame oil
1/2 lb. firm tofu
1 1/4 cups vegetable stock
2 2/3 ozs. creamed coconut
2 tablespoons soy sauce
1 small onion
2 large red chillies
3 garlic cloves
3 1/2 ozs. beansprouts
4 spring onions
2 tablespoons fresh coriander

Cut the tofu into 1-inch cubes. Crumble the creamed coconut. Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander.

Pour boiling water over the noodles and leave for one minute then rinse with cold water and drain thoroughly.

Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides.

Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes.

Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes.

Season to taste, add the coriander and serve.

Makes 4 servings.