UDON NOO­DLE BOWL

Diabetic Living - - MID-WEEK MEALS -

An easy Asian-in­spired, flavour-packed bowl of

good­ness

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 2 (AS A MAIN)

1 tsp sesame oil

50g but­ton mush­rooms, quar­tered 1 car­rot, cut into thin sticks

1 clove gar­lic, crushed

310ml (11⁄4 cups) wa­ter

185ml (¾ cup) salt-re­duced or

gluten-free veg­etable stock

2 tsp salt-re­duced or gluten-free

soy sauce

1 tsp rice vine­gar

150g drained ex­tra firm tofu,

cut into 2.5cm cubes

1 small zuc­chini, halved length­ways,

cut into 1½ cm-thick slices

110g Tri­dent udon or

gluten-free noo­dles

50g (½ cup) shred­ded red cab­bage 1 green shal­lot, di­ag­o­nally sliced 2 Tbsp co­rian­der leaves

1 Tbsp chopped roasted un­salted

peanuts or cashews

1 Heat oil in a large saucepan over medium heat. Add mush­rooms, car­rot and gar­lic. Cook, stir­ring of­ten, for 3 min­utes. Add wa­ter, stock, soy sauce and vine­gar. Bring to the boil over high heat. Re­duce heat to medium and sim­mer, stir­ring oc­ca­sion­ally, for 5 min­utes. 2 Add the tofu, zuc­chini, noo­dles and cab­bage to the pan. Sim­mer for 3 min­utes.

3 Di­vide the mix­ture be­tween serv­ing bowls. Serve with the green shal­lot, co­rian­der and nuts.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.