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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Make this Thai-inspired vegetarian salad low in salt and full of flavour!
1 Cook noodles according to packet instructions. Drain.
2 Meanwhile lightly spray a non-stick frying pan with olive oil and heat over medium-high heat. Add tofu and cook, gently breaking up with a wooden spoon, for 2–3 minutes or until just golden. Add Thai spice paste and cook, stirring, for a further 2–3 minutes or until fragrant.
3 Cut noodles into shorter lengths and transfer to a mixing bowl. Add carrot, cucumber and fresh mint, gently tossing to combine. Divide among four serving bowls. Top with warm tofu and bean sprouts. Serve with lime cheeks on the side.
Calories 372 cal
Kilojoules 1553 kJ
Total fat 5.6 g
Saturated fat 0.7 g
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