Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Caroline Wright
Recipe by Cooking Light December 2015

Gallery

Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large skillet; bring to a boil. Add tofu to pan. Cook 12 minutes or until liquid is reduced to about 1/3 cup and starts to turn light golden, stirring frequently.

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  • Prepare rice noodles according to package directions, omitting salt and fat. Add edamame to noodles during last minute of cooking time. Reserve 1/2 cup cooking liquid. Drain noodle mixture; rinse with cold water. Drain.

  • Add noodle mixture, stock, and 1/2 cup reserved cooking liquid to pan; toss to coat. Remove from heat; stir in juice, salt, and spinach. Sprinkle with peanuts.

Nutrition Facts

393 calories; fat 13.6g; saturated fat 2.8g; mono fat 3.4g; poly fat 5g; protein 18g; carbohydrates 52g; fiber 5g; cholesterol 0mg; iron 5mg; sodium 469mg; calcium 145mg.
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