Bangkok Noodles

Author:Inspired by Vegetarian Times, 2002.03
Yield:6 Servings
Category:Main Courses


1/3 cups vegetable broth
1/4 cups light coconut milk
2 tbsp. soy sauce
2 1/2 tsp. curry powder, or to taste
1/4 cups green onions, chopped
1/2 tsp. black pepper, freshly ground
1 1/2 tsp. vegetable oil
2 tsp. garlic, minced
1 tbsp. fresh ginger, minced
1 small hot green chile pepper, minced (seeding is optional)
4 oz. firm tofu, drained & cut into 1/2" cubes
1 cups bean sprouts
2 cups fresh spinach leaves
6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained


  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.


Nutrition Facts

6 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 4g6%
Saturated Fat 2g10%
Trans Fat
Cholesterol 0mg0%
Sodium 414mg17%
Total Carbohydrate 28g9%
Dietary Fiber 1g4%
Total Sugars
Includes Added Sugars
Protein 4g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.