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 |
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