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    Curried Noodles with Tofu

    Source of Recipe


    Cooking Light-5/02


    List of Ingredients


    • 6 ounces uncooked rice sticks (rice flour noodles), angel hair pasta or vermicelli
    • 1 cup light coconut milk
    • 1 tablespoon sugar
    • 2 tablespoons low-sodium soy sauce
    • 1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
    • 2 teaspoons bottled minced garlic
    • 1 teaspoon green curry paste
    • 1/2 teaspoon salt
    • cooking spray
    • 1 (12.3 ounce) package extra-firm tofu, drained and cut into 1-inch cubes
    • 1 cup red bell pepper strips
    • 4 cups shredded napa (Chinese) cabbage
    • 1 cup chopped green onions
    • 3 tablespoons chopped fresh cilantro


    Instructions


    1. Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.

    2. Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste and salt in a small bowl.

    3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; saute 10 minutes or until golden brown. Remove tofu from pan; keep warm.

    4. Add bell pepper to pan; saute 1 minute or until crisp-tender. Add cabbage; saute 30 seconds. Stir in noodles, coconut milk mixture and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

    5. Yield: 4 servings (serving size: 1 1/4 cups). 300 cal, 4.9g fat, 11.5g pro, 51.4g carb, 4.5g fiber, 0mg chol, 3.6mg iron, 678mg sod, 89mg calc.



 

 

 


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