Grating jalapeño, ginger, and garlic allows them to infuse the coconut milk with bold flavor quickly, while caramelizing the mixture intensifies the savory-sweet appeal of this saucy noodle bowl.
I thought it was ok, but I will definitely be doubling if not tripling the jalapeño, garlic & ginger. The hint of flavours were there, so I am hopping with the adjustments it will be much better next time.
This was ok but definitely needed more salt. My tofu/coconut milk didn’t really caramelize.
My husband really liked this recipe, although he said he would have preferred that the tofu be sauteed in sesame seed oil first and then the other ingredients added. Other than that, he said it was good flavor.
Tasty! Another reviewer found it gloppy. I thought it was exactly what I expect from a noodle bowl... A little bit brothy but mine wasn't soggy. My rice noodles had instructions for soaking in hot water off heat and they retained a perfect texture. Loved the broth though thought it needed a little more salt so I served with soy sauce at the table. I added a chopped up bell pepper to the coconut broth while it was cooking just because I had one that wouldn't be good much longer. I think I may reduce the edamame next time and add other veggies too like carrots or even broccoli. I sliced up the remaining jalapeño that wasn't grated to use as a garnish for my boyfriend's portion as he loves spice.
This had a good flavor but was too goopy for my taste. It might have been better to serve the mixture over the rice noodles. As written it was just a bowl of glop. Too bad as it sounded so good
