Ingredients
- 300g hokkien noodles
- 250g firm tofu, drained and cut into 3cm cubes
- 1 onion, cut into wedges
- 1 red capsicum, seeded and thinly sliced
- 1 carrot, thinly sliced diagonally
- 150g snow peas, trimmed
- 1/3 cup plum sauce
- 2 tablespoons salt-reduced soy sauce
Method
- Step 1Place the noodles in a large heatproof bowl and cover with boiling water. Stand for 5 minutes then drain and set aside.
- Step 2Meanwhile, heat a wok or large non-stick frying pan over medium-high heat. Add a little peanut oil and gently cook the tofu for 1-2 minutes or until golden. Remove and keep warm.
- Step 3Wipe out the wok with paper towel. Add a little more oil along with the onion, capsicum and carrot and stir-fry for 4 minutes until just tender. Stir through the snow peas and cook for another minute. Combine the plum sauce and soy sauce. Add the noodles along with the plum sauce mixture and stir-fry for 3 minutes. Divide noodles among serving plates and top with the tofu. Serve immediately.
- Low fat
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1224 kj
Energy
6g
Fat Total
1g
Saturated Fat
14g
Protein
809.32mg
Sodium
17g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Andrew Young
- Publication: Taste.com.au
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