Toss up a storm tonight with a wok full of sweet and tasty Thai-style noodles. Coriander and tender-crisp vegies make this speedy stir-fry taste super fresh.
Ingredients
- 175g dried rice stick noodles
- 1 1/2 tablespoons peanut oil
- 1 cup chopped fresh coriander
- 3 garlic cloves, crushed
- 3 shallots, trimmed, thinly sliced
- 1 x 320g pkt Nigari Hard Tofu, cut into 1cm pieces
- 200g broccoli, trimmed, cut into florets
- 1 zucchini, sliced
- 1 small red capsicum, halved, deseeded, thinly sliced
- 80ml (1/3 cup) kecap manis
- 2 tablespoons soy sauce
- 2 tablespoons hot water
- 1 fresh red chilli, deseeded, thinly sliced
Method
- Step 1Cook the noodles following packet directions or until tender. Drain.
- Step 2Heat a wok over high heat. Add 1 tablespoon of oil and heat until just smoking. Swirl to coat. Add the coriander and garlic, and stir-fry for 30 seconds. Add the shallot and tofu. Season with salt and pepper. Stir-fry for 3-4 minutes or until golden. Transfer to a bowl.
- Step 3Add the remaining oil to the wok and heat until just smoking. Add the broccoli, zucchini and capsicum, and stir-fry for 4 minutes or until tender.
- Step 4Combine the kecap manis, soy sauce and water in a small bowl. Add the noodles, tofu mixture and soy sauce mixture to the wok. Stir-fry for 1-2 minutes or until combined and the tofu is heated through. Sprinkle with the chilli to serve.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1182 kj
Energy
13g
Fat Total
2g
Saturated Fat
10g
Fibre
16g
Protein
2113.09mg
Sodium
2g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: Swap the tofu for 400g beef stir-fry strips. Stir-fry in 2 batches and remove before adding coriander. Add shallot with the vegies in step 3. Return the beef to the wok in step 4.
Shopping tip: You’ll find the rice stick noodles in the Asian section at Woolworths.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0