- Speedy Vegetable Noodles With Tofu.jpg (33.36 KiB) Viewed 460 times
Ready in: 25 minutes
Serves: 4
No nutritional information available, but this is a Slimming World recipe.
Ingredients
- 350g dried egg noodles
- 3 tbsp light soy sauce
- 4 garlic cloves, crushed
- 2cm piece of root ginger, peeled and finely grated
- 1 tsp Chinese five-spice powder
- Low-calorie cooking spray
- 200g mangetout, trimmed and halved
- 100g shiitake mushrooms, sliced
- 1 red pepper, halved, deseeded and thinly sliced
- A bunch of spring onions, sliced diagonally
- 1 pak choi, roughly chopped
- 1 level tbsp sweet chilli sauce
- 2 tbsp dark soy sauce
- 300g firm tofu (plain or naturally smoked), cut into large cubes
Method
1. Cook the noodles according to pack instructions then drain and set aside. In a bowl, mix together the light soy sauce, garlic, ginger and Chinese five-spice powder and set aside.
2. Spray a large non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add all the vegetables apart from the pak choi and stir-fry for 5 minutes or until just tender.
3. Add the garlic and ginger mixture and stir-fry for 2 - 3 minutes. Add the noodles, pak choi, sweet chilli sauce, dark soy sauce and tofu pieces and toss together for 3 - 4 minutes.
4. Serve hot in warmed bowls.
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