Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
55
High
Nutrition per serving
Calories735.5 kcal (37%)
Total Fat15 g (21%)
Carbs120.4 g (46%)
Sugars12.6 g (14%)
Protein33.1 g (66%)
Sodium1530.4 mg (77%)
Fiber10.8 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 tspgroundnut oil
140gtofu
cut into pieces
1 bunchsalad onions
whites and greens separated, finely sliced
80gsugar snap peas
shredded
1carrot
cut into fine strips
100gshiitake mushrooms
sliced
1pak choi
stems and leaves separated, shredded
1 ½ Tbspdark soy sauce
1 ½ Tbsplight soy sauce
1 Tbsphoisin sauce
1 Tbspchinese rice vinegar
275gnoodles
Instructions
Step 1
1 Put a wok over a high heat and add the oil. When hot, stir-fry the tofu for 5-6 minutes until golden, then transfer to a plate. Add the salad onion whites to the pan with the sugar snap peas, carrot, mushrooms and pak choi stems (if using); stir-fry for 1-2 minutes until slightly wilted but still crunchy.
Step 2
2 Add the Chinese leaf (or pak choi leaves), soy sauces, hoisin sauce and rice vinegar to the vegetables along with the noodles. Stir-fry for 3 minutes, then return the tofu to the pan and cook for 2 minutes until everything is piping hot. Divide between serving bowls and top with the salad onion greens.
Notes
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