Omelette vegetable rolls
A healthy version of Chinese spring rolls. No deep frying and ready in 20 minutes, better than the take-away
Tofu & cucumber noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
Skip to ingredients
- 2 tbsp soy sauce
- knob root gingerpeeled and shredded
- 1 lime½ juiced, ½ cut into wedges
- 250g pack firm tofudrained
- 2 sheets medium egg noodles
- 1 tsp vegetable or sunflower oil
- 1⁄2 cucumberpeeled into ribbons
- 1 tbsp toasted peanutcrushed
- 1 fat red chillideseeded and finely sliced
Nutrition: per serving (4)
- kcal179
- fat6glow
- 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.
