| 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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“He who angers you, controls you!”