Tofu and Noodle Bowl with Peppers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
394
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 436 mg | (11 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 7 ozs Egg noodle
- 1.333 cups Tofu (cubed)
- 4 Tbsps sesame oil
- 3 Tbsps soy sauce
- 3 scallions (chopped)
- 2 cloves garlic cloves (chopped)
- fresh ginger (peeled and grated)
- 1.333 cups Mushrooms (sliced)
- 1 red pepper (deseeded and chopped)
- 1 yellow pepper (deseeded and chopped)
- 1 Tbsp Rice wine (or dry sherry)
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Cook the noodles according to the packet instructions, Drain, rinse under running water and set aside.
2.
Mix the tofu with 1 tbsp soy sauce and 1 tbsp sesame oil and set aside.
3.
Heat 2 tbsp oil in a wok until smoking and toss the noodles until coated with oil. Remove from the wok and set aside.
4.
Add the rest of the oil to the wok and heat until smoking, add the spring onion, garlic and ginger, stir fry for one minute then add the tofu, mushrooms and pepper.
5.
Continue cooking, stirring all the time, until the vegetables are just cooked. Add the parsley, the rest of the soy sauce and rice wine then stir in the noodles to heat through. Serve immediately.
