Dinner Saturday 27 January - Tofu & Crayfish with Mixed Peppers, Sugar Snaps & Udon

Tofu & Crayfish with Mixed Peppers, Sugar Snaps & Udon
1 tablespoon oil
1 thumb ginger, peeled and grated
2 cloves garlic
2-3 green chillis
1 Marmara pepper, cut into chunks
1 yellow pepper, cut into chunks
1 green pepper, cut into chunks
1 red pepper, cut into chunks
100g sugar snap peas, blanched
1 tablespoon soy sauce
3 tablespoons/50g yellow bean paste
50d udon noodles, cooked according to pack instructions
85g crayfish tails
125g tofu, cut into cubes and browned in a non stick skillet
3 spring onions, sliced
handful coriander leaves

Add the oil to a wok and heat. Saute the garlic, chilli and ginger for a minute, then add the peppers and cook until tender, about 5-10 minutes.

Add the sugars snaps, yellow bean paste & spy sauce. Mix well and cook for another minute.

Finally, add the cooked noodles, crayfish &tofu cubes. Mix well and heat everything through.

Add the spring onions and coriander and serve.

Nutrition Summary
Calories (kcal) 530.0
Protein (g) 39.7
Carbohydrate (g) 70.4
Fat (g) 10.9
Fibre (g) 9.7