Chinese Noodles
Udon noodles are the perfect go to meal when you need something quick and easy. They're warm and comforting, plus this recipe is packed with great ingredients like tofu, red capsicum and fermented soy bean paste - that all work together to create a flavour explosion in your mouth. The best part? It's only 450 calories per serve
Nutrients
Per serving
Steps
Cook the udon noodles as directed on packet and refresh under cold water to ensure no sticking
Heat a wok or large saucepan and add the oil
Lightly stir fry the carrots, celery, tomatoes and capsicum adding the soy sauce and vinegar after 5 mins
Add the mushrooms and lightly turn for 5 mins and add the vegetable stock and bring to the boil
Add the mushrooms and lightly turn for 5 mins and add the vegetable stock and bring to the boil
Once everything is heated thoroughly after a few minutes add the tofu
Serve in large bowls and sprinkle with the coriander
TIP- add more water if a soup consistency is required also shredded chicken or prawns can be added instead of the tofu if preferred
Ingredients
| 220g | Udon noodles |
| 200g | Mushrooms (mixed shitake oyster mushroom sliced) |
| 200g | Firm tofu (chopped into small squares) |
| 1 | Carrot (finely sliced) |
| 200g | Packet snow peas |
| 1 | Red capsicum |
| 2 | Tomatoes (chopped) |
| 1 | Celery stalk (chopped) |
| 20ml | Olive oil |
| 20ml | Soy sauce |
| 1 tsp | Vinegar |
| 500ml | Vegetable stock |
| Bunch | Coriander chopped to serve |
