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🍽️ Coconut Rice Noodles with Tofu, Shrimp, and Chicken

680 kcal · 30 min · 4 servings

Ingredients

• 400 g rice vermicelli
• 150 g tofu
• 150 g shrimp (kitchen-ready peeled and deveined)
• 200 g bean sprouts
• 200 ml coconut milk
• 200 ml chicken broth
• 0.5 stalk lemongrass
• 0.5 bunch chives
• 1 onion
• 2 tbsp oil
• 1 tbsp shrimp paste
• oyster sauce
• soy sauce
• pepper (from the mill)

Instructions

1. 1. Cook the rice noodles in salted water until al dente, following the package instructions.
2. 2. Drain the noodles and rinse them briefly with cold water to prevent sticking.
3. 3. Cut the tofu into small, even cubes.
4. 4. Wash the Chinese chives thoroughly under running water.
5. 5. Save a few fine stalks of the Chinese chives for decoration.
6. 6. Finely chop the remaining Chinese chives.
7. 7. Rinse the shrimp under cold water.
8. 8. Pat the shrimp dry with kitchen paper.
9. 9. Rinse the chicken breasts under running water.
10. 10. Cut the chicken meat into thin strips.
11. 11. Rinse the bean sprouts under running water.
12. 12. Let the bean sprouts drain well in a colander.
13. 13. Peel the onion and remove the outer layers.
14. 14. Finely chop the onion.
15. 15. Heat oil in a large pan or wok over medium-high heat.
16. 16. Add the chopped onion to the hot oil.
17. 17. Sauté the onions briefly until they are soft and fragrant.
18. 18. Lightly crush the lemongrass to release the flavors.
19. 19. Stir in the crushed lemongrass stalks and the shrimp paste into the onions.
20. 20. Deglaze the pan with the broth.
21. 21. Pour in the coconut milk.
22. 22. Bring the sauce to a brief boil and let it reduce slightly.
23. 23. Add the tofu cubes to the sauce.
24. 24. Add the chicken strips to the pan.
25. 25. Add the dry shrimp to the sauce.
26. 26. Cook everything for about 3 to 4 minutes, stirring occasionally.
27. 27. Remove the lemongrass stalks from the pan and discard them.
28. 28. Add the drained bean sprouts to the pan.
29. 29. Add the chopped Chinese chives to the mixture.
30. 30. Add the drained rice noodles to the pan.
31. 31. Season the dish with soy sauce.
32. 32. Add oyster sauce to deepen the flavor nuances.
33. 33. Season everything with black pepper.
34. 34. Serve the dish hot.
35. 35. Garnish the portions with the saved Chinese chive stalks.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 28 g · Carbs: 72 g