Noodle and tofu tikka

Yield: 2 servings

Measure Ingredient
2 \N Lemons; Juice of
1 \N Garlic clove; chopped
1 pinch Ground cumin seeds and
\N \N Ground coriander seeds
1 pinch Chilli powder; turmeric, ground
\N \N ; ginger and paprika
150 grams Tofu; diced
1 tablespoon Sunflower oil
2 \N Sheets thai stir fry noodles
1 \N Pinches chilli flakes and turmeric
1 tablespoon White wine vinegar
1 \N Lime; juice of
1 tablespoon Caster sugar
1 \N Garlic clove; chopped
1 tablespoon Lp seasame oil
1 \N Garlic clove; sliced
2 \N Carrots; peeled and sliced

1 In a bowl mix together the lemon juice, garlic, ground cumin seeds, ground coriander seeds, chilli powder, turmeric, ground ginger and paprika.

2 Marinade the tofu for as long as possible. Heat the oil in a small frying pan and fry until golden.

3 Meanwhile, cook the noodles. Make up a stock by adding the chilli flakes, turmeric, white wine vinegar, lime juice, caster sugar and garlic to a pint of boiling water.

4 Place the noodles in a bowl and pour the stock over. Leave to soak for a few minutes and drain.

5 Heat the seasame oil in a wok. Stir fry the slices of garlic and carrots for a few minutes.

6 Add the noodles and stir fry for a few minutes more. Pile the noodles onto two serving plates and spoon the tofu on top.

Converted by MC_Buster.

Per serving: 178 Calories (kcal); 11g Total Fat; (46% calories from fat); 8g Protein; 20g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1½ Vegetable; ½ Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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