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Bangkok Noodles

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Description Edit


Ingredients Edit

Directions Edit

1. In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.

2. In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30 seconds.

3. Add remaining bean sprouts, but do not mix into noodles. Serve with Spicy tomatoes on the side if desired.

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