Asian-style tofu & cucumber noodles

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• ange

  26 November 2007

  ange rated this recipe

  

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• Sandra

  05 January 2008

  Sandra rated and commented on this recipe

  

  the list of ingredients does not include the chilli mentioned in instruction no. 3.

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• Hanna

  22 January 2008

  Hanna rated and commented on this recipe

  

  Pretty good, I've made it several times.

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• danielgmal

  07 March 2013

  danielgmal rated and commented on this recipe

  

  it serves two to four, making it very difficult to ascertain how much of it is accounted for in the 178 per person calorie value given. Do i quarter it to get that calorie amount, or halve it? When you're on a very strict calorie controlled diet, recipes as vague as this are off the menu.

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Ingredients

• 2 tbsp soy sauce
• knob root ginger , peeled and shredded
• 1 lime , ½ juiced, ½ cut into wedges
• 250g pack firm tofu , drained
• 2 sheets medium egg noodles
• 1 tsp vegetable or sunflower oil
• 1⁄2 cucumber , peeled into ribbons
• 1 tbsp toasted peanuts , crushed
• 1 fat red chilli , deseeded and finely sliced

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Difficulty and servings

Serves 2 - 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 2 tbsp soy sauce
• knob root ginger , peeled and shredded
• 1 lime , ½ juiced, ½ cut into wedges
• 250g pack firm tofu , drained
• 2 sheets medium egg noodles
• 1 tsp vegetable or sunflower oil
• 1⁄2 cucumber , peeled into ribbons
• 1 tbsp toasted peanuts , crushed
• 1 fat red chilli , deseeded and finely sliced

Per serving (4)

179 kcalories, protein 10g, carbohydrate 24g, fat 6 g, saturated fat 1g, fibre 1g, sugar 2g, salt 1.8 g

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