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Preparation Time: 25 minutes
Cooking time: 15 minutes
Serves: 6
If served as six portions, provides 404 cals, 13g fat (of which 2g saturates), 13g sugar and 1.0g salt per portion.
Ingredients
- 340g (12oz) packaged whole wheat fettuccine
- ¼ cup rice vinegar
- 3 tbsp reduced sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp fish sauce or additional reduced sodium soy sauce
- 1 tbsp lime juice
- Dash tabasco hot sauce
- 3 tsp canola oil, divided
- 340g (12oz) packaged extra firm tofu, drained and cut into ½ inch cubes
- 2 medium carrots, grated
- 2 cups fresh snow peas
- 3 garlic cloves, minced
- 2 large eggs, lightly beaten
- 2 cups bean sprouts
- 3 green onions, chopped
- ½ cup minced fresh cilantro
- ¼ cup unsalted peanuts, chopped
Method
1. Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
2. In a large skillet or wok, heat 2 tsp oil over medium - high heat. Add tofu; cook and stir until golden brown, 4 - 6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 tsp oil until crisp - tender, 3 - 5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.
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