Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 lbs Dried rice noodles
- 2 tsp Sesame oil
- 1/2 lbs Firm tofu
- 1 1/4 cup Vegetable stock
- 2 2/3 oz Creamed coconut
- 2 tbsp Soy sauce
- 1 small Onion
- 2 large Red chillies
- 3 Garlic cloves
- 3 1/2 oz Beansprouts
- 4 Spring onions
- 2 tbsp Fresh coriander
- Seasoning
- =
Directions
1 Preparation: cut the tofu into 1-inch cubes.
2 Crumble the creamed coconut.
3 Grate the onion.
4 Finely slice the chillies.
5 Crush the garlic cloves.
6 Thinly slice the spring onions.
7 Chop the fresh coriander.
8 Pour boiling water over the noodles and leave for one minute then rinse wuth cold water and drain thoroughly.
9 Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides.
10 Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes.
11 Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes.
12 Season to taste, add the coriander and serve.