South-east Asian Noodle Bowl

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South-east Asian Noodle Bowl
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
307
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie307 kcal(15 %)
Protein16.46 g(17 %)
Fat17.96 g(15 %)
Carbohydrates17.99 g(12 %)
Sugar added3.27 g(13 %)
Roughage0.52 g(2 %)
Vitamin A24.49 mg(3,061 %)
Vitamin D0 μg(0 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.42 mg(4 %)
Vitamin B₆0.06 mg(4 %)
Folate10.31 μg(3 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C29.94 mg(32 %)
Potassium87.16 mg(2 %)
Calcium194.81 mg(19 %)
Magnesium7.24 mg(2 %)
Iron3.6 mg(24 %)
Iodine0.22 μg(0 %)
Zinc0.17 mg(2 %)
Saturated fatty acids2.41 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
3 tablespoons Rice vinegar
2 tablespoons Miso paste
1 tablespoon freshly grated ginger
1 tablespoon soy sauce
1 ½ tablespoons light brown sugar
1 tablespoon sesame oil
2 ⅔ cups extra-firm Tofu (diced)
4 ounces flat Rice noodles
2 tablespoons vegetable oil
2 cloves garlic (finely chopped)
1 red chile pepper (seeds removed, finely chopped)
3 scallions (chopped)
To garnish
wedges Limes
torn cilantro
How healthy are the main ingredients?
Tofugingersoy saucesesame oilgarlicLime

Preparation steps

1.
Whisk together the rice vinegar, miso, ginger, soy sauce, sugar and sesame oil and set aside.
2.
Add the tofu to the rice vinegar mixture. Stir and leave to stand for at least 1 hour.
3.
Cook or soak the noodles according to the directions on the packet, then drain and rinse.
4.
Combine the noodles with the remaining marinade in a serving bowl and toss to coat.
5.
Heat half the oil in a frying pan and add the tofu. Cook for 3 minutes on each side, until browned and crisp. Remove from the pan.
6.
Heat the remaining oil in the pan and cook the garlic, chilli and spring onions for 3- 4 minutes, until tender.
7.
Toss the noodles with the tofu and the contents of the pan and place on warm serving plates. Garnish with lime wedges and sprinkle with coriander.