Tofu Vegetable Rice Noodle Stir Fry

Toss happening a storm tonight once a wok full of sweet and tasty Thai-style noodles. Coriander and tender-crisp vegies make this speedy stir-fry taste super fresh.

The ingredient of Tofu Vegetable Rice Noodle Stir Fry

• 175g dried rice fasten pin noodles
• 1 1 2 tbsp peanut oil
• 1 cup chopped fresh coriander
• 3 garlic cloves crushed
• 3 shallots trimmed thinly sliced
• 1 x 320g pkt nigari hard tofu cut into 1cm pieces
• 200g broccoli trimmed cut into florets
• 1 zucchini sliced
• 1 small red capsicum halved deseeded thinly sliced
• 80ml 1 3 cup kecap manis
• 2 tbsp soy sauce
• 2 tbsp hot water
• 1 fresh red chilli deseeded thinly sliced

The Instruction of tofu vegetable rice noodle stir fry

• cook the noodles following packet directions or until tender drain
• heat a wok beyond high heat go to 1 tablespoon of oil and heat until just smoking swirl to coat accumulate the coriander and garlic and stir fry for 30 seconds build up the shallot and tofu season like salt and pepper stir fry for 3 4 minutes or until golden transfer to a bowl
• mount up the permanent oil to the wok and heat until just smoking mount up the broccoli zucchini and capsicum and stir fry for 4 minutes or until tender
• attach the kecap manis soy sauce and water in a small bowl ensue the noodles tofu mixture and soy sauce join up to the wok stir fry for 1 2 minutes or until amass and the tofu is fuming through sprinkle past the chilli to serve

Nutritions of Tofu Vegetable Rice Noodle Stir Fry

calories: 282 498 calories
calories: 13 grams fat
calories: 2 grams saturated fat
calories: 20 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 16 grams protein
calories: n a
calories: 2113 09 milligrams sodium
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calories: nutritioninformation