Mouthwatering Mondays

Mouthwatering Mondays

Rice Noodles in Spicy Asian Inspired Broth

Our good friend Glenn from the Netherlands cooked dinner for us during my last weekend there, and yet again, it was superb.













Published - 13 February 2012

Mouthwatering Mondays

Rice Noodles in Spicy Asian Inspired Broth

 

Our good friend Glenn from the Netherlands cooked dinner for us during my last weekend there, and yet again, it was superb. Glenn and I seem to share the same taste when it comes to food. I can't remember a time where he prepared something I didn't like. I have stolen acquired recipes from him in the past, and this one is definitely worth sharing.

 

 

This recipe is based on how I remembered the dish tasted like so I tweaked stuff a little bit based on my memory of the flavours.

 

Ingredients:

Rice Noodles

 

Broth:

- 1 cup coconut milk
- 4 cups water
- 1 vegetable broth cube
- 2 tsp. Sambal Oelek (Indonesian chili condiment)
- 1 tbsp. sugar (optional)
- corriander powder
- salt and pepper to taste

 

 

Toppings:

- french beans
- fried tofu cubes
- togue
- fresh corriander leaves
- slice of lime/lemon

 

 

1. Soak the rice noodles in a bowl of tap water and set aside. This should soften it.
2. Prepare the toppings. Trim both ends of the french beans and parboil it. Careful not to overcook to keep it crunchy. When the colors become vibrant, remove it from the boiling hot water and shock it with cold water. Drain and set aside.
3. Cut tofu into cubes and fry until golden brown. Set aside.
4. Pour 4 cups of water in a pot and bring it to a boil. Add the vegetable broth cube and give it a stir.
5. Add the coconut milk.
6. Add 2 tsp. sambal oelek. Add more if you like it spicy. Bring the broth in to a boil and then set it to low heat.
7. Add the sugar, a good amount of corriander powder, then salt and pepper to taste. Adjust accordingly.
8. Drain the rice noodles and then pour hot water in it. Wait until it's cooked and soft enough for eating. Drain and set aside.

 

To serve:

Arrange the rice noodles in a bowl. Add a scoop of broth. Top it with the beans, tofu, togue, corriander leaves and garnish it with a slice of lemon or lime. This dish serves 2 to 3.

 

Note:

Rice noodles absorb liquid easily that's why I like to cook it separately. It is also heavier in the stomach than it looks so don't cook too much noodles.

 

 



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written by...

Marvie Yap

lekkericious.blogspot.com

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