Vegetable Noodle Stir Fry

The ingredient of Vegetable Noodle Stir Fry

• 1 300g pkt firm tofu drained
• 150g thin egg noodles
• 1 tbsp peanut oil
• 150g broccoli cut into small florets
• 2 garlic cloves crushed
• 2 tbsp kecap manis sweet indonesian soy sauce
• 2 tbsp fresh lemon juice
• 250g about 1 4 chinese cabbage hard core removed finely shredded
• 1 2 bunch gai lan stems trimmed cut into 6cm thick lengths

The Instruction of vegetable noodle stir fry

• cut the tofu crossways into 1cm thick slices after that cut in half to make triangles set aside place the noodles in a heatproof bowl cover like plenty of affectionate water and use your fingers to separate the strands drain and set aside
• heat the oil in a wok or large frying pan higher than medium high heat mount up the tofu and cook for 2 minutes each side or until golden transfer to a plate lined gone paper towel
• mount up the broccoli to the wok or pan and stir fry for 2 minutes or until pining crisp add the garlic and stir fry for 30 seconds increase be credited with the kecap manis and lemon juice and bring to the boil shorten heat to medium and increase be credited with the noodles cabbage gai lum and tofu stir fry for 2 3 minutes or until the cabbage and gai lum wilt service immediately

Nutritions of Vegetable Noodle Stir Fry

calories: 457 446 calories
calories: 21 grams fat
calories: 3 grams saturated fat
calories: 24 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 32 grams protein
calories: n a
calories: 1580 07 milligrams sodium
calories: https schema org
calories: nutritioninformation