Ingredients

  • 8 ounces rice noodles
  • 1 tablespoon vegetable oil
  • 1/2 pound firm tofu (thinly sliced and patted dry)
  • 2 cloves garlic (crushed)
  • 2 teaspoons lemongrass (minced)
  • 1/2 teaspoon chili paste (sambal oelek)
  • 5 cups vegetable stock
  • 3 teaspoons soy sauce
  • 2 teaspoons brown sugar
  • 1/2 teaspoon lime zest (finely grated)
  • 4 baby bok choy (trimmed, leaves shredded, stems cut into strips)
  • 1 red pepper (medium, deseeded, thinly sliced)
  • 1 medium carrot (thinly sliced lengthwise)
  • 1 ounce cilantro leaves (to serve)
  • lime wedges (to serve)

Directions

  1. Soak noodles in boiling water for 10 mins. Stir to separate strands, then drain. Divide noodles between serving bowls.
  2. Heat oil in a medium frying pan and cook tofu until browned on both sides. Drain on paper towels and cut into 1/3 inch strips.
  3. Add garlic, lemongrass and sambal oelek to pan. Cook and stir for 1 min, until fragrant. Transfer to a large saucepan and add stock, soy sauce, sugar and zest. Bring to a boil. Add the bok choy stems, pepper and carrot. Cook for 2 mins. Add bok choy leaves and stir until just wilted. Using tongs transfer to the bowls with the noddles and top with the tofu. Ladle in the hot broth and top with cilantro. Serve with lime or lemon wedges on the side.
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NutritionView more

400Calories
Sodium70%DV1680mg
Fat14%DV9g
Protein33%DV17g
Carbs22%DV67g
Fiber28%DV7g

PER SERVING *

Calories400Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1g5%
Trans Fat0g
Cholesterol
Sodium1680mg70%
Potassium960mg27%
Protein17g33%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate67g22%
Dietary Fiber7g28%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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