Golden Stir-Fry Noodles
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| cal | 0 serving:lt;/bgt; |
| pro | 22 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 87 g |
| fibre | 8 g |
| chol | 73 mg |
| sodium | 283 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 27 |
| vit A | 90 |
| vit C | 83 |
| folate | 38 |
Bonus: Use Either Tofu or Chicken Tofu, made from soybeans, adds a good source of protein to a meatless meal. If set with calcium sulfate or calcium chloride (check the list of ingredients), it will also give a bone-strengthening boost to your day's nutrients.
Ingredients
- 1 tsp vegetable oil
- 1 onion, sliced
- 1 tbsp mild curry paste
- 1 cup vegetable stock
- 1/2 cup mango chutney
- 1 bag (500 g) frozen mixed chopped broccoli, and carrots
- 1 pkg (400 g) precooked Chinese noodles
- 1 cup chopped extra-firm tofu
- 1/4 cup unsalted peanuts
- 2 tbsp chopped fresh coriander or fresh basil or fresh mint, (optional)
Preparation
In wok or large saucepan, heat oil over medium-high heat; cook onion, stirring often, for 5 minutes or until softened. Stir in curry paste; cook for 30 seconds. Stir in stock and chutney; bring to boil.
Add mixed vegetables; cook for 3 minutes.
Under warm running water, loosen noodles; add to pan. Add tofu; cook over medium heat, stirring, for 5 minutes.
Serve sprinkled with peanuts, and coriander (if using).
Additional information :
Substitution: No noodles? Use pasta instead: in large pot of boiling salted water, cook 8 oz (250 g) linguine for 8 minutes or until tender; drain.
Source : © CanadianLiving.com
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