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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 To make marinade, combine first measure of soy sauce, kecap manis, garlic and ginger in a small bowl. Place tofu in a shallow, non-metallic dish and pour marinade over. Cover and marinate for at least 30 minutes.
2 Place second measure of soy sauce, lime juice and sugar in a small bowl. Set aside.
3 Place noodles in a heatproof bowl. Add enough boiling water to cover and stand for 5 minutes. Drain and set aside.
4 Heat half the oil in a wok over a high heat. With a slotted spoon add tofu in batches and cook for 2-3 minutes or until golden brown. Remove from wok and set aside.
5 Add the remaining oil to wok with onion and chilli and stir-fry for 2 minutes. Add capsicum and sprouts. Stir-fry for 1 more minute.
6 Add the reserved noodles, lime juice mixture, chives and coriander to wok and toss gently over a high heat for 2 minutes or until noodles are coated in sauce and heated through. Return tofu to wok and cook for 1 more minute.
7 Serve immediately sprinkled with peanuts and lime wedges.
Make it gluten free: Use gluten-free soy sauce, kecap manis and tofu.
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Calories 476 cal
Kilojoules 1990 kJ
Total fat 18 g
Saturated fat 3 g
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