Bangkok Noodles

==Description==
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===Ingredients===
* 1/3 cup vegetable broth
* 1/4 cup coconut milk
* 2 Tbs. soy sauce
* 2 1/2 tsp. curry powder, or to taste
* 1/4 cup chopped scallions (white and light green parts)
* 1/2 tsp. freshly ground black pepper
* 1 1/2 tsp. vegetable oil
* 2 tsp. minced garlic
* 1 Tbs. minced fresh ginger
* 1 small hot green chile pepper, minced (seeding is optional)
* 4 oz. firm tofu, drained and cut into 1/2-inch cubes
* 1 cup mung bean sprouts
* 2 cups fresh spinach leaves
* 6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
* Spicy tomatoes (see recipe; optional)
==Directions==
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.
=== Other Links ===
== See also ==
Category:Chile pepper Recipes
Category:Coconut milk Recipes
Category:Curry Recipes
Category:Firm tofu Recipes
Category:Mung bean sprout Recipes
Category:Rice vermicelli Recipes
Category:Spinach Recipes
Category:Tofu Recipes
Category:Vegetable stock and broth Recipes