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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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You only need 20 minutes to make this quick, noodle soup made with tofu and spring onions. Plus, it’s low in calories and salt.
1 Pat the tofu cubes dry on kitchen paper. Mix with the oyster sauce and set aside for
10 min. Spray a non-stick frying pan with oil, add the tofu and cook over a high heat for a few min, until browned. Set aside.
2 Put the stock powder, ginger, mirin and soy sauce in a large pan with five cups boiling water and bring to the boil. Reduce the heat to low and simmer for 2–3 min.
3 Add the pak choy and simmer for 1–2 min, until bright green. Add the noodles and spring onions, reserving a few onions, and return to the boil. Remove from the heat and stir in the spinach and tofu.
4 To serve, divide among four serving bowls and top with the chilli and reserved spring onions.
Make it vegan Use a vegan oyster sauce substitute and choose vegan noodles.
Calories 193 cal
Kilojoules 808 kJ
Total fat 4.2 g
Saturated fat 0.6 g
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