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Nutrition: per serving (4)

  • kcal179
  • fat6g
    low
  • saturates1g
  • carbs24g
  • sugars2g
  • fibre1g
  • protein10g
  • salt1.8g

Method

  • step 1

    Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.

  • step 2

    Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.

  • step 3

    To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.

Recipe from Good Food magazine, May 2007

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.4 out of 5.6 ratings
francescalast avatar

francescalast

tip

if you want super firm tofu, wrap it in a tea towel and press under some heavy books (i use a ceramic bread bin) for an hour - to towel will be soaked but the tofu is deeper in flavour and soaks up marinades even better!

danielgmal

A star rating of 1 out of 5.

it serves two to four, making it very difficult to ascertain how much of it is accounted for in the 178 per person calorie value given. Do i quarter it to get that calorie amount, or halve it? When you're on a very strict calorie controlled diet, recipes as vague as this are off the menu.

emmafitz1996

IF you're on a strict calorie controlled diet you should be calculating the calories yourself when you make it and not relying on here to tell you. Egg noodles from one shop may have very different calories to those from another shop or homemade one.

mirzam

A star rating of 4 out of 5.

Pretty good, I've made it several times.

sandsm

A star rating of 4 out of 5.

the list of ingredients does not include the chilli mentioned in instruction no. 3.

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