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Ingredients
Rice Noodles with Vegetables and Tofu
- Ingredients
- 400 grams Asian Tagliatelle
- Iodized salt (with fluoride)
- 3 Red chili peppers
- 6 scallions
- 200 grams Napa cabbage
- 2 garlic cloves
- 3 carrots
- 2 Tbsps soybean oil
- 2 Tbsps bright soy sauce
- freshly ground white peppers
- 100 grams smoked Tofu
Cook the pasta in a pot of boiling salted water until al dente, drain, rinse and drain well. Rinse the chilies, remove seeds and cut into thin rings. Rinse, the scallions and thinly slice on the diagonal.
Rinse the cabbage, separate the leaves and cut into strips. Peel the carrot and cut into thin sticks. Peel the garlic and chop finely. Heat the oil in a skillet and saute briefly.
Addhe carrot sticks and saute 2-3 minutes. Add the chile rings, scallions and the cabbage, and saute until crisp-tender. Add the noodles and cook until heated through. Season with soy sauce and pepper, plate and top with the tofu.
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.