Vegetable, Tofu and Noodle Stir-fry

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Vegetable, Tofu and Noodle Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
454
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie454 kcal(22 %)
Protein20.89 g(21 %)
Fat10.85 g(9 %)
Carbohydrates68.9 g(46 %)
Sugar added0 g(0 %)
Roughage2.88 g(10 %)
Vitamin A70.97 mg(8,871 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.44 mg(20 %)
Vitamin B₆0.32 mg(23 %)
Folate30.46 μg(10 %)
Pantothenic acid0.66 mg(11 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C106.63 mg(112 %)
Potassium358.25 mg(9 %)
Calcium71.43 mg(7 %)
Magnesium23.67 mg(8 %)
Iron2.99 mg(20 %)
Iodine1.04 μg(1 %)
Zinc0.62 mg(8 %)
Saturated fatty acids1.27 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 tablespoons sesame oil
2 small chile peppers (finely chopped)
1 yellow pepper (sliced)
1 red pepper (sliced)
6 scallions (chopped)
2 cups shiitake mushrooms (sliced)
cup extra firm Tofu (cubed)
12 ounces cooked, thin vegan noodle
3 tablespoons low-sodium soy sauce
1 tablespoon Rice wine vinegar
How healthy are the main ingredients?
shiitake mushroomTofusoy saucesesame oil

Preparation steps

1.
Heat the oil in a large wok set over a high heat until hot.
2.
Add the chillies, peppers, spring onions, mushrooms, and tofu. Stir-fry for 4 - 5 minutes, tossing occasionally, until the vegetables are softened and starting to colour.
3.
Add the tofu and noodles, stirring well, and continue to cook for a further 2 - 3 minutes until piping hot throughout.
4.
Season to taste with the soy sauce and rice wine vinegar. Lift into bowls and serve immediately.