Asian Style Noodle Salad
50g rice noodles
100g tenderstem broccoli, blanched
45g red pepper, in thin strips
100g carrot, cut into thin strips (use a peeler)
75g pressed tofu, cut in thin strips
100g bean sprouts, blanched
1 clove garlic, crushed
1 thumb ginger, grated
2 chillis, sliced
1 teaspoon sugar
juice ½ lime
3 tablespoons oyster sauce
Make a dressing of the garlic, ginger, chillis, sugar, lime and oyster sauce. Add the tofu strips and leave to marinate 30 minutes or more.
Toss with the noodles, and prepared vegetables and serve.
Nutrition Data
Calories (kcal) 515.7
Carbohydrate (g) 84.5
Protein (g) 27.6
Fat (g) 9.2
Fibre (g) 9.0
50g rice noodles
100g tenderstem broccoli, blanched
45g red pepper, in thin strips
100g carrot, cut into thin strips (use a peeler)
75g pressed tofu, cut in thin strips
100g bean sprouts, blanched
1 clove garlic, crushed
1 thumb ginger, grated
2 chillis, sliced
1 teaspoon sugar
juice ½ lime
3 tablespoons oyster sauce
Make a dressing of the garlic, ginger, chillis, sugar, lime and oyster sauce. Add the tofu strips and leave to marinate 30 minutes or more.
Toss with the noodles, and prepared vegetables and serve.
Nutrition Data
Calories (kcal) 515.7
Carbohydrate (g) 84.5
Protein (g) 27.6
Fat (g) 9.2
Fibre (g) 9.0
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