Noodle and Vegetable Stir Fry with Tofu

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Noodle and Vegetable Stir Fry with Tofu
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories340 kcal(16 %)
Protein15.2 g(16 %)
Fat12.7 g(11 %)
Carbohydrates41 g(27 %)

Ingredients

for
4
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
How healthy are the main ingredients?
Tofusoybean oilshiitake mushroomsaltcarrotgarlic clove

Preparation steps

1.

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.

2.

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.