One-Pan Coconut Noodles
Soft noodles, crispy tofu, and crunchy red peppers in a rich coconut sauce
Ingredients
- 1 tbsp Sesame Oil
- 1 block Firm Tofu Dried, Cubbed
- 1 Red Onion Sliced
- 1 Red Chilli Chopped
- 2 Garlic Cloves Chopped
- 1 tsp Ginger Grated
- 1 Red Pepper Sliced
- 2 handfuls Spinach
- 10 oz Vegetable Stock
- 10 oz Coconut Milk
- 1 tbsp Dark Soy Sauce
- 2 tbsp Apple Cider Vinegar
- 1 package Flat Rice Noodles
- 2 Green Onions Sliced
Instructions
- In a large saucepan heat sesame oil on high heat.
- Add the tofu, onion, and chili with a pinch of salt and pepper. Sautee for 5 minutes until the tofu is crispy.
- Add garlic, ginger, spinach, and red pepper. Cook for a 2 minutes.
- Lower heat to medium. Add stock, coconut milk, soy sauce and vinegar along with the noodles.
- Keep stirring the noodles until they soften and are submerged in the sauce.
- Simmer for 7-10 minutes or until the noodles are fully cooked.
- Serve with green onions as a garnish.