Thai green tofu noodles
By Esther Clark
Whip up a bowl of Thai green noodles with tofu in just 30 minutes. It’s low in calories and contains a balance of nutrients to fill you up and do you good
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Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 331
- fat 17g
- saturates 5g
- carbs 26g
- sugars 7g
- fibre 6g
- protein 16g
- salt 0.6g
Ingredients
- 1 tbsp rapeseed oil
- 280g pack firm tofu, cut into cubes
- 300g bag stir-fry veg
- 150g baby corn, halved lengthways
- 150g mangetout
- 2 tbsp Thai green curry paste
- 1-2 green chillies, thinly sliced
- 250ml light coconut milk
- 250g fresh egg noodles
- 4 spring onions, sliced
- lime wedges, to serve
Method
Heat the oil in a non-stick frying pan or wok. Add the tofu and fry, turning regularly, over a high heat for 6-7 mins or until golden. Remove with a slotted spoon and set aside.
Tip the stir-fry veg, corn and mangetout into the pan and cook for 5 mins. Stir through the curry paste, chilli, coconut milk and noodles, then bring to a simmer and cook for 5 mins. Return the tofu to the pan. Divide between bowls and top with the spring onion. Serve with the lime wedges for squeezing over.
