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  • Writer's pictureElan Dakota Halpern

Spicy Coconut Rice Noodles with Tofu and Cilantro

Yield: ~1 hotel pan


  • 5 lbs. flat rice noodles

  • 1 cup canola oil

  • 6 lbs. firm tofu, cut into large cubes

  • 2 bunches scallions, chopped

  • 3 tbsp. ginger, minced

  • 6 cups unsweetened coconut milk

  • 1 cup soy sauce

  • ½ cup light brown sugar

  • 3 tbsp. red pepper flakes

  • Salt and pepper to taste

  • 6 cups fresh bean sprouts

  • 1 bunch cilantro, chopped


1. Cook the noodles according to the package directions. Drain the noodles and

set them aside.

2. Heat the oil in a large pan over medium-high heat. Add the tofu, scallions, and

ginger, and stir-fry until the tofu is golden brown, about 2 minutes. Reduce

the heat to low and stir in the coconut milk, soy sauce, brown sugar and red

pepper flakes, heat through. Season to taste with salt and pepper.

3. Add the bean sprouts and cook for 1 minute. Then, add the noodles and toss

gently to combine until heated through. Garnish with the chopped cilantro.

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