Name: Noodle And Tofu Tikka
Ingredients: 2 Lemons; Juice of; 1 Garlic clove; chopped; 1 pn Ground cumin seeds and; Ground coriander seeds; 1 pn Chilli powder; turmeric, ground; ; ginger and paprika; 150 g Tofu; diced; 1 tb Sunflower oil; 2 Sheets thai stir fry noodles; 1 Pinches chilli flakes and turmeric; 1 tb White wine vinegar; 1 Lime; juice of; 1 tb Caster sugar; 1 Garlic clove; chopped; 1 tb Lp seasame oil; 1 Garlic clove; sliced; 2 Carrots; peeled and sliced

CATEGORY	CUISINE	TAG	YIELD
Grains	Thai	Ready stead, Emp	2	servings

INGREDIENTS

2		Lemons; Juice of
1		Garlic clove; chopped
1	pn	Ground cumin seeds and
		Ground coriander seeds
1	pn	Chilli powder; turmeric, ground
		; ginger and paprika
150	g	Tofu; diced
1	tb	Sunflower oil
2		Sheets thai stir fry noodles
1		Pinches chilli flakes and turmeric
1	tb	White wine vinegar
1		Lime; juice of
1	tb	Caster sugar
1		Garlic clove; chopped
1	tb	Lp seasame oil
1		Garlic clove; sliced
2		Carrots; peeled and sliced

INSTRUCTIONS

1 In a bowl mix together the lemon juice, garlic, ground cumin seeds,
ground coriander seeds, chilli powder, turmeric, ground ginger and paprika.
2 Marinade the tofu for as long as possible. Heat the oil in a small frying
pan and fry until golden.
3 Meanwhile, cook the noodles. Make up a stock by adding the chilli flakes,
turmeric, white wine vinegar, lime juice, caster sugar and garlic to a pint
of boiling water.
4 Place the noodles in a bowl and pour the stock over. Leave to soak for a
few minutes and drain.
5 Heat the seasame oil in a wok. Stir fry the slices of garlic and carrots
for a few minutes.
6 Add the noodles and stir fry for a few minutes more. Pile the noodles
onto two serving plates and spoon the tofu on top.
Converted by MC_Buster.
Per serving: 178 Calories (kcal); 11g Total Fat; (46% calories from fat);
8g Protein; 20g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit;
1 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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