"Ingredients:
- 200g of rice noodles
- 3 tablespoons of vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium carrots, sliced thinly
- 1 medium onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 green onions, sliced
- 250g of tofu, cubed
- 2 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of chili paste
- Salt to taste
- 1 tablespoon of sesame seeds for garnish
Directions:
1. Soak the rice noodles in hot water for 15 minutes, then drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over medium heat.
3. Add the bell peppers, carrots, onion, garlic, ginger, and green onions. Stir-fry for 5 to 7 minutes, until the veggies are tender.
4. Add the tofu cubes to the wok and stir-fry for another 5 minutes.
5. Add the soy sauce, hoisin sauce, and chili paste to the wok, stirring to coat the vegetables and tofu.
6. Add the drained noodles to the wok, stirring to mix well with the other ingredients. Cook for 2-3 minutes until the noodles are heated through.
7. Season with salt to taste.
8. Transfer to a serving dish and garnish with sesame seeds.
Cooking Time: 30 minutes
Servings: 4
Nutrition Info (per serving):
- Calories: 400
- Protein: 10g
- Carbs: 58g
- Fat: 16g
- Sugar: 7g
- Sodium: 1200mg
- Fiber: 4g"
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