Oriental Noodle Bowl with Veggies

Name: Oriental Noodle Bowl with Veggies
Total time: 25 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 11 ozs Chinese Egg noodle; 2 Tbsps Oil; 2 cloves garlic cloves (finely chopped); 2 tsps freshly grated ginger; 4 scallions (sliced on the bias); 2.5 cups Tofu (diced); 1 yellow pepper (cut into strips); 1 large carrot (finely grated); 4 Tbsps light soy sauce; 0.25 cup vegetable stock; 1 tsp cane sugar; 2 cups soybean sprout (rinsed)

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Difficulty:

easy

Difficulty

Preparation:

10 min.

Preparation

ready in 25 min.

Ready in

Ingredients

for

servings

Ingredients: 11 ozs Chinese Egg noodle; 2 Tbsps Oil; 2 cloves garlic cloves (finely chopped); 2 tsps freshly grated ginger; 4 scallions (sliced on the bias); 2 ½ cups Tofu (diced); 1 yellow pepper (cut into strips); 1 large carrot (finely grated); 4 Tbsps light soy sauce; ¼ cup vegetable stock; 1 tsp cane sugar; 2 cups soybean sprout (rinsed)

How healthy are the main ingredients?

Tofu soy sauce garlic clove ginger carrot

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Preparation steps

Cook the noodles according to the package instructions, then drain, refresh in cold water and drain thoroughly.

Heat the oil in a wok and stir-fry the garlic, spring onions and tofu for about 1 minute. Then add the pepper and carrot and stir-fry for a further 2 minutes.

Now add the soy sauce and vegetable stock, stir in the sugar, cover and cook over a low heat for a further 1-2 minutes.

Finally stir in the noodles and bean sprouts and heat through.

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