February 25, 2015

singapore hawker noodles with coconut

Yum

Street food vendors all over Southeast Asia offer versions of this delicious cold rice noodle dish.  In fact... I love it so much that I am making another cold noodle dish also inspired by the street vendors next week that I will share with you all soon!

Double it if you are a family that packs lunches, because I was actually up making more after dinner for the next day (I didn't think ahead and make extra)!  Even my kids LOVED it, however, I will say that if they are sensitive to spice you may want to wait to add the sriracha until you have divided up the sauce.  Just make sure you blend it into your part of the sauce, verses adding it on top at the end, because it is essential to the flavor of the sauce. 

This would also be a great dish for chicken, just swap it out for the tofu in the recipe.

Servings 4-6
Total Time 25 minutes

INGREDIENTS
  • 8 ounces dried brown rice vermicelli, such as Annie Chun’s
  • 3 cups thinly sliced napa cabbage
  • 1 1/2 cups chopped cilantro
  • 2 celery stalks, quartered lengthwise and thinly sliced
  • 1 small red onion,diced
  • 2 teaspoons coconut oil
  • 1 package of extra firm tofu (or 1 pound of skinless, boneless chicken breast), drained and cubed (tips and tricks: pressing tofu)
  • 4 lemons, juiced (about 3/4 cup lemon juice)
  • 2 tablespoons sugar
  • 2 teaspoons sriracha sauce or other Asian hot sauce
  • 1 teaspoon coarse salt
  • 3 garlic cloves, minced
  • 3/4 cup unsweetened coconut flakes, toasted




INSTRUCTIONS

1.  Cook noodles according to package directions. Drain, and rinse noodles under cold water, then drain again. Transfer noodles to large bowl, and add cabbage, cilantro, celery, and onion. Gently toss to mix.

2.  Heat oil in medium nonstick skillet over medium-high heat. Add tofu, and cook 12 to 15 minutes, or until golden brown on two or three sides, turning occasionally. Remove from heat, and set aside.

3.  Whisk together lemon juice, sugar, sriracha, salt, and garlic in small bowl. Pour sauce over noodle mixture, and toss to coat (I'm not going to lie... the easiest way to do this is to use your fingers... those little rice noodles like to stick together!).

4.  Top the noodles with the tofu and coconut flakes.  Enjoy!!!

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