Fried Noodles With Coconut Sauce - cooking recipe

Ingredients

200 g rice vermicelli noodles
1 tbsp oil
2 cloves garlic, crushed
1 None medium onion, chopped
250 g pork fillet, thinly sliced
500 ml coconut milk
125 ml coconut cream
2 tsp palm sugar
2 tsp fish sauce
2 tsp tamarind sauce
1 None medium carrot (120g), cut into thin strips
1 tbsp chopped fresh chives
100 g firm tofu, chopped
2 tbsp fresh coriander leaves

Preparation

Place noodles in a bowl; cover with hot water, stand for 15 mins.
Heat oil in wok, cook garlic, onion and pork until pork is browned and tender. Stir in coconut milk, coconut cream, sugar, sauces and carrot; simmer for 5 mins. Remove 80ml liquid from wok.
Stir in drained noodles; cook for 5 mins, or until tender. Stir in chives. Arrange on serving dish, spoon over reserved liquid. Serve topped with tofu and coriander.