Noodle and Vegetable Stir Fry with Tofu
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 340 kcal | (16 %) | ||
| Protein | 15.2 g | (16 %) | ||
| Fat | 12.7 g | (11 %) | ||
| Carbohydrates | 41 g | (27 %) |
Ingredients
- Ingredients
- 15 grams dried shiitake mushrooms
- 200 grams Asian Wheat noodle
- salt
- 150 grams green Beans
- 2 carrots
- 250 grams Tofu
- 1 Red Bell pepper
- 1 garlic clove
- 1 ginger
- 3 Tbsps soybean oil
- 2 Tbsps Sake (or dry sherry)
- 2-3 tablespoons soy sauce
- peppers
Preparation steps
Soak mushrooms for 30 minutes in lukewarm water. Cook noodles according to the instructions in salted water, then drain. Rinse, pat dry and cut bean into pieces. Peel carrots and cut into strips. Boil beans and carrots separately for 5-6 minutes in salted water. Drain and rinse with cold water.
Cut tofu into pieces. Rinse peppers and cut into strips. Peel garlic and ginger finely chop. Heat 1 tablespoon oil in a nonstick skillet. Fry tofu on both sides, remove from pan and keep warm. Add mushrooms and saute in remaining oil with garlic, ginger, mushrooms and peppers for about 3-5 minutes. Add prepared vegetables cook for another 3-5 minutes. Season with sake, soy sauce, salt and pepper. Mix noodles with vegetables and let marinate together for about 5 minutes. Serve with tofu.
