Easy noo­dle bowl with tofu

Chop­sticks at the ready!

Woman (UK) - - Eat Right Tonight -


✱ 200g medium rice noo­dles ✱ 3tbsp sweet chilli sauce ✱ 1tbsp Thai fish sauce ✱ 1tbsp tomato ketchup ✱ 2tbsp lime juice ✱ 1tbsp sun­flower oil ✱ 2 eggs ✱ 1tsp soy sauce ✱ 350g firm tofu, drained and chopped ✱ 2 medium car­rots, cut into sticks ✱ 50g mangetout ✱ 3 spring onions, chopped ✱ 2 gar­lic cloves, chopped ✱ 3tbsp roasted peanuts, chopped ✱ Lime wedges, to serve

Cook the noo­dles. mix the chilli and fish sauces with the ketchup and lime juice. 2 Heat 1tsp oil in a fry­ing pan. beat the eggs and soy sauce to­gether, and cook to make an omelette. Chop into pieces.

Heat the re­main­ing oil in a wok and stir-fry the tofu for 2 mins. add the veg­eta­bles and cook for 2 mins. Toss in the noo­dles, egg pieces, sauce and peanuts. Serve with lime wedges. Per serv­ing: 495 cals, 18g fat (3g sat­u­rated), 55g car­bo­hy­drates

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