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Порций: 12
Ингредиенты
- 5 large, whole dried red chiles (such as pasilla, ancho, or New Mexico), stemmed but not seeded
- 1/2 cup diced shallot
- 2 teaspoons grated fresh ginger
- 1 garlic clove, peeled and sliced
- 1/2 teaspoon coriander seed
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala or other Indian spice mix of your choice
- FOR THE CRISPY NOODLES
- Vegetable oil for frying
- 1 big handful of the noodles you will be using for the main dish
- FOR THE SAUCE
- 3 (13.6-ounce) cans coconut milk
- 1/2 cup light soy sauce
- 2 tablespoons sugar
- 3/4 to 1 1/2 pounds packaged fried tofu (see head note)
- Kosher salt
- 1 cup water
- FOR THE PICKLED VEGETABLE
- 1 cup Chinese pickled mustard greens
- OR 1 cup Sichuan pickled vegetable (see page 000)
- OR 1 cup sliced napa cabbage (1/8 inch thick) tossed with 1/4 cup white vinegar and 1/2 teaspoon kosher salt
- TO COMPLETE THE DISH
- 1 pound fresh flat (about 1/8 inch wide) or spaghetti-shaped Asian egg noodles, minus a handful fried up for garnish
- 4 Key limes, halved, or 2 regular limes, quartered
- Fresh cilantro leaves
- 1/2 cup thinly sliced shallot
View Full Recipe at Herbivoracious
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 330 | |
| Calories from Fat 250 | 76% |
| Total Fat 29.18g | 36% |
| Saturated Fat 19.44g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 622mg | 26% |
| Potassium 366mg | 10% |
| Total Carbs 12.71g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.55g | 2% |
| Protein 10.41g | 17% |
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