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Coconut and veggie rice noodles

Yeung Man Cooking · ♥ 9.9K likes · 245.8K views · 8 min video

Read about tofu in the BrightCulinary Book

Coconut and veggie rice noodles, from the video Makes 2
Timestamp
Ingredients
Method
Techniques
▶ 0:16
  • rice vermicelli
Bring a pot of water to the boil for the noodles.
Coconut and veggie rice noodles
▶ 0:57
Package says five minutes; boil until al dente, about 15 minutes.
Thick round rice vermicelli
▶ 0:57
  • ½ whole red onion
  • ½ whole red bell pepper
Thinly slice the red onion and red bell pepper into a large mixing bowl.
▶ 1:26
  • 100 g sugar snap peas
  • 100 g cabbage
Slice the sugar snap peas lengthways and shred the cabbage; add to the bowl.
Slicing the vegetablesSlicingRead
▶ 1:57
Boil the rice noodles until al dente, stirring occasionally so they do not stick.
Boiling the noodles and smoked tofuBoilingRead
▶ 2:26
  • 90 g smoked tofu
Slice the smoked tofu into thin strips.
▶ 3:25
Drain the noodles, rinse, and add to the mixing bowl.
Draining and adding herbsDraining
▶ 3:25
  • 2 sticks green onion
  • 15 g cilantro
  • 10 g basil
Add chopped green onion, cilantro and basil.
▶ 4:03
  • 1 piece garlic
  • ginger
  • 1 tbsp fresh lime juice
  • 2½ tbsp soy sauce
  • 1 tbsp chili oil
  • 1 tbsp maple syrup
  • 2 tbsp coconut cream
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
Make the sauce: grate the garlic and ginger, add lime juice, soy sauce, chili oil, maple syrup and coconut cream.
Coconut, chili oil and lime dressingGrating
▶ 5:13
Pour the sauce over, add white and black sesame seeds and mix to combine.
Toasting coconut to topToasting
▶ 5:13
Toast the shredded coconut in a pan over medium heat a couple of minutes until golden brown.
▶ 5:13
  • ¼ cup shredded coconut
Plate the noodles and top with the toasted coconut.