Vietnamese Rice Noodle Bowl with Tofu
Serves: 4
Ingredients
To make Vietnamese Rice Noodle Bowl with Tofu, you'll need:
- 500g cooked rice noodles, soaked in hot water for 10 minutes
- 2 tbsp. sesame oil
- 150g firm tofu, diced
- 4 spring onions, chopped
- 2 small red chillies
- 4 garlic cloves, finely chopped
- 2 medium carrots, grated
- 150g bean sprouts (steamed for 2 minutes)
- 150g greens, sliced
- 50g salted peanuts
- Salt to taste
Method
- Heat the sesame oil in a wok on a high heat and saute the tofu, spring onions, red chillies and garlic for 3 minutes.
- Stir in the grated carrots, bean sprouts and greens and cook for 3-4 minutes.
- Season the veggies to taste with the salt.
- Plate the noodles onto a large plate and cover with the sitr fried veg.
- Scatter with the salted peanuts and serve immediately.
- Delicious!
Nutritional Facts (Per Serving)
Calories 346 | Total Fat 15g | Saturated Fat 2g | Carbohydrates 40g | Fibre 4.4g | Protein 9g
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