- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
From the colourful vegies to the slippery noodles and sticky-sweet sauce, this is a weeknight winner.
Ingredients
- 400g fresh rice noodles
- 2 teaspoons olive oil
- 1 brown onion, halved, thinly sliced
- 1 garlic clove, thinly sliced
- 1 carrot, peeled, thinly sliced
- 1 red capsicum, halved, deseeded, thinly sliced
- 8 small cup mushrooms, thickly sliced
- 60ml (1/4 cup) hoisin sauce
- 2 tablespoons kecap manis
- 300g firm tofu, coarsely chopped
- 1 bunch baby pak choy, trimmed, leaves separated
Method
- Step 1Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain.
- Step 2Meanwhile, heat a wok or large frying pan over high heat. Heat the oil until smoking. Stir-fry the onion and garlic for 3 minutes or until the onion is soft. Add the carrot, capsicum and mushroom. Stir-fry for 3 minutes or until just tender.
- Step 3Add the noodles, hoisin sauce, kecap manis and tofu to the wok. Stir-fry for 2 minutes or until heated through. Add the pak choy and stir-fry for 1 minute or until pak choy just wilts.
- High fibre
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1164 kj
Energy
9g
Fat Total
1g
Saturated Fat
11g
Fibre
15g
Protein
1036.15mg
Sodium
9g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: For a different flavour, swap the tofu for 2 single chicken breast fillets, thinly sliced. Add the chicken with the carrot in step 2.
With a twist: Vegetable fried rice with egg: Replace the rice noodles with 450g (3 cups) cold cooked rice. Replace the pak choy with 150g (1 cup) frozen peas. Top each serve with a fried egg.
- Author: Emma Braz
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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