Garden Noodles

Chef Yaron Schnabel

Ingredients for 4 diners:

• 400gr rice noodles

• 5 crushed garlic cloves

• 2 spoons grated ginger

• 1 cup coconut milk

• 200gr tofu cut into 1X1 cm cubes

• 150gr toasted and peeled pistachio

• 2 cubed zucchinis

• 2 red peppers cut into strips

• 3 spoons prime green chili paste

• ½ cup vegetable broth/ water

• ½ teaspoon salt

• ¼ cup frying oil- canola or soy


Preparation which can be done in advance:

• Ground toasted pistachio using Magimix blade until sandy texture, then add a bit of water until creamy/ paste texture.

• In a wok/ big wide pot- fry garlic and ginger with oil over medium flame until golden (1-2 minutes).

• Add vegetables and fry until soften.

• Add curry paste and fry for another minute while stirring.

• Add tofu cubes and fry for 2 more minutes.

• Add liquids: at the beginning, add broth/ water over high flame and then coconut milk, reduce the sauce in half and add salt.

Preparations before serving:

• Cook rice noodles according to the manufacturer's instructions, strain and pour to the pot with the sauce.

• Add pistachio paste and the rest of the ingredients while stirring and serve.

• Can be garnished with toasted pistachio and green onion.

Bon Appetite!