stir fry vermicelli with tofu and veggies

I love going to my local Chinese Supermarket!! They have all sorts of noodles and gluten free goodies: from sweet potato noodles to rice vermicelli, from rice paper for wraps to prawn crackers. For this recipe I used green tea vermicelli, but I cannot truly say that I managed to taste the green tea in them. However they added a great colour to the dish. This is a very tasty and quick dish to make and you can use any legs you have in the fridge.

PREPARATION & COOKING TIME: 25 mins

INGREDIENTS FOR 3 PORTIONS:

250gr rice noodles (I used green tea vermicelli)

1 courgette, cut in half lengthwise and then into 0.5 cm pieces

200gr button mushrooms, sliced

2 garlic cloves chopped

1 big piece of ginger, chopped

1 red pepper, cut into slices

1 packet of bok choy, chopped

1 packet tofu, cut into cubes

2 tablespoons coconut oil

2 tablespoons rice vinegar

1 tablespoon tamari sauce

• bring water to boil in a pot and then cook the vermicelli for 5-6 minutes (follow instructions in packet)
• once cooked drain and rinse under cold water to stop the cooking
• then stir fry in 1 tablespoon of coconut oil the tofu, on high heat until all sides of the cubes are toasted
• in a frying pan place 1 tablespoon of coconut oil and stir fry the garlic and ginger, then add the red peppers, then after 2 mins the courgettes and mushrooms and stir fry on high heat for another 2-3 minutes
• then add the tofu and and bok choy, stir fry for another couple of minutes
• now add the tamari sauce and rice vinegar, stir well and the add the vermicelli and serve

NUTRITIONAL VALUE PER PORTION
energy kcal	480.4
fat	23.9
of which saturated	18.2
carbohydrates	55.8
of which sugars	10.0
fibre	4.9
protein	19.2
salt	2.4