Ingredients
- 1/3 cup
- 1/4 cup
- 2 unit
- curry powder2 1/2 tspor to taste
- 1/4 cup
- 1/2 tsp
- 1 1/2 tsp
- 2 tsp
- Tbs. minced fresh ginger1 unit
- hot green chile pepper1 smallminced (seeding is optional)
- firm tofu4 ozdrained and cut into 1/2-inch cubes
- 1 cup
- 2 cups
- rice vermicelli6 ozsoaked in warm water for 20 minutes and drained
- Spicy tomatoes (see recipe; optional)1 unit
Method
1
Soak rice vermicelli in warm water for 20 minutes, then drain thoroughly and set aside.
2
Drain tofu and cut into 1/2-inch cubes; set aside with mung bean sprouts and fresh spinach leaves measured and ready to use.
3
In a small bowl, whisk together vegetable broth, coconut milk, soy sauce, and curry powder until well combined; set aside.
4
Heat vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
1 minutes
5
Add minced garlic, minced ginger, and hot green chile pepper to the hot oil, stirring constantly for about 30 seconds until fragrant.
1 minutes
6
Add tofu cubes and stir-fry for 2-3 minutes until lightly golden on the edges.
3 minutes
7
Pour in the broth mixture and bring to a simmer, stirring occasionally for about 2 minutes.
2 minutes
8
Add the drained rice vermicelli to the wok and toss gently with the sauce, cooking for 2-3 minutes until noodles are tender and have absorbed most of the liquid.
3 minutes
9
Add mung bean sprouts and fresh spinach leaves, tossing gently for about 1 minute until spinach begins to wilt.
1 minutes
10
Stir in chopped scallions and freshly ground black pepper, adjusting seasoning to taste.
11
Transfer Bangkok noodles to serving bowls and top with spicy tomatoes if using; serve immediately.