Re­fuel with nour­ish­ing nosh that’s on the ta­ble in 30 min­utes or less!

Healthy Food Guide (Australia) - - CONTENTS -

Nour­ish­ing nosh that’s ready in un­der 30 min­utes!

Tofu & peanut noo­dle stir-fry

Serves 4 Cost per serve $3.30 Time to make 20 min veg­e­tar­ian dairy free di­a­betes friendly 2 x 220g packets

Hokkien noodles 1 ta­ble­spoon rice bran oil 3 gar­lic cloves, finely chopped 2 bunches baby choy sum, stems

sliced, leaves roughly chopped 1 red capsicum, halved

length­ways, cut into strips 3 shal­lots, trimmed, thinly sliced 300g firm tofu, well drained,

cut into cubes 2 ta­ble­spoons re­duced-salt

soy sauce ¹⁄³ cup un­salted roasted peanuts 1 Pre­pare noodles ac­cord­ing to packet in­struc­tions, then drain and sep­a­rate with a fork; set aside. 2 Heat rice bran oil in a wok or large non-stick fry­ing pan set over high heat. Add chopped gar­lic, choy-sum stems, capsicum and shal­lots; stir-fry for 2–3 min­utes. Add tofu; stir-fry for 1 more minute. 3 Add choy-sum leaves to wok with ¼ cup wa­ter; toss. Cover pan; cook for 1 more minute. Add re­served noodles and soy sauce; toss well. 4 Divide stir-fry among 4 bowls, scat­ter with peanuts and serve.

Tofu & peanut noo­dle stir-fry

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