soy egg noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Egg Noodles, enriched, 75 grams (remove) Olive Oil, 0.5 tbsp Carrots, raw, 0.5 medium Mushrooms, fresh, 2 large *Kikkoman Lite Soy Sauce, 0.16 tbsp *Coriander seed, 0.08 tbsp Pureed Tomatoes, 4 grams Celery, raw, 4 grams Onions, raw, 0.5 medium Spring onions, 3 tbsp chopped *Utterly Butterly, 4 gram Tofu, silken, soft, 50 grams
Boil the egg noodles in salty water for 15 minutes until soft.
heat oil and add the chopped onion and fry fpr 1 minute.
Add the sliced carrot and mushroom and fry for a further 2 minutes,
add the soy, coriander seeds, tomato puree a pinch of pepper and the celery (puree) fry this until the carrots are cooked but still firm.
Add the noodles and half a tbsp of hot water with a pinch of salt and fry. until cooked all the way through.
In another pan melt the butter and scramble the tofu.
Pour the noodles into a bowl and add the tofu.
Done.
Serving Size: makes 1 serving but can be double to make more
Number of Servings: 1
Recipe submitted by SparkPeople user GLITTERSTARSXX.
heat oil and add the chopped onion and fry fpr 1 minute.
Add the sliced carrot and mushroom and fry for a further 2 minutes,
add the soy, coriander seeds, tomato puree a pinch of pepper and the celery (puree) fry this until the carrots are cooked but still firm.
Add the noodles and half a tbsp of hot water with a pinch of salt and fry. until cooked all the way through.
In another pan melt the butter and scramble the tofu.
Pour the noodles into a bowl and add the tofu.
Done.
Serving Size: makes 1 serving but can be double to make more
Number of Servings: 1
Recipe submitted by SparkPeople user GLITTERSTARSXX.
Nutritional Info Amount Per Serving
- Calories: 464.4
- Total Fat: 14.1 g
- Cholesterol: 71.3 mg
- Sodium: 158.0 mg
- Total Carbs: 69.9 g
- Dietary Fiber: 4.8 g
- Protein: 16.3 g
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