Curried rice noodles with vegetables and tofu from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 557) by Mark Bittman

  • garlic
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute water for stock, yellow bell peppers for red bell peppers, any neutral oil for peanut oil, dried red pepper flakes for dried red chiles, Thai basil for basil, soy sauce for nam pla, and bok choy or green beans for cabbage.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for stock, yellow bell peppers for red bell peppers, any neutral oil for peanut oil, dried red pepper flakes for dried red chiles, Thai basil for basil, soy sauce for nam pla, and bok choy or green beans for cabbage.

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