Bangkok Noodles

Description
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Ingredients

 * 1/3 cup vegetable broth
 * 1/4 cup coconut milk
 * 2 Tbs. soy sauce
 * 2 1/2 tsp. curry powder, or to taste
 * 1/4 cup chopped scallions (white and light green parts)
 * 1/2 tsp. freshly ground black pepper
 * 1 1/2 tsp. vegetable oil
 * 2 tsp. minced garlic
 * 1 Tbs. minced fresh ginger
 * 1 small hot green chile pepper, minced (seeding is optional)
 * 4 oz. firm tofu, drained and cut into 1/2-inch cubes
 * 1 cup mung bean sprouts
 * 2 cups fresh spinach leaves
 * 6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
 * Spicy tomatoes (see recipe; optional)

Directions
1. In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.

2. In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30 seconds.

3. Add remaining bean sprouts, but do not mix into noodles. Serve with Spicy tomatoes on the side if desired.