Coconut Noodles (Pancit Butong)

2 tablespoons vegetable or corn oil
1/3 cup sliced tomatoes
1 teaspoon salt
3 young coconuts, meat cut into strips
3 sprigs parsley
1 tablespoon finely minced garlic
1 cup tofu (bean curd), fried and cut into 1-by-2-inch strips
4 cups chicken stock
1 green pepper, cut into strips
1/3 cup sliced onion
2 tablespoons soy sauce
1 cup dried mushrooms, soaked for 30 minutes and cut into strips
1 red pepper, cut into strips

In a medium pot, heat oil and saute garlic until light brown, onion until transparent and tomatoes until soft. Add fried tofu or bean curd, soy sauce and salt. Add chicken stock and mushrooms. Cover and simmer over moderate heat for 10 minutes. Add coconut. Cook until tender. Add green and red pepper and parsley. Serve hot.