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Full Online Book HomeLearning KitchenLow_fat - Vegetarian - Curried Noodles With Tofu
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Low_fat - Vegetarian -  Curried Noodles With Tofu Post by :krbakken Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1438

Click below to download : Low_fat - Vegetarian - Curried Noodles With Tofu (Format : PDF)

Low_fat - Vegetarian - Curried Noodles With Tofu

6 ounces uncooked rice sticks (rice flour noodles), angel hair pasta or vermicelli
1 cup light coconut milk
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
2 teaspoons bottled minced garlic
1 teaspoon green curry paste
1/2 teaspoon salt
cooking spray
1 (12.3 ounce) package extra-firm tofu, drained and cut into 1-inch cubes
1 cup red bell pepper strips
4 cups shredded Napa (Chinese) cabbage
1 cup chopped green onions
3 tablespoons chopped fresh cilantro

Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.

Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste and salt in a small bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; saute 10 minutes or until golden brown. Remove tofu from pan; keep warm. Add bell pepper to pan; saute 1 minute or until crisp-tender. Add cabbage; saute 30 seconds. Stir in noodles, coconut milk mixture and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

Yield: 4 servings (serving size: 1 1/4 cups). 300 cal, 4.9g fat, 11.5g pro, 51.4g carb, 4.5g fiber, 0mg chol, 3.6mg iron, 678mg sod, 89mg calc.

Source: Cooking Light-5/02

Serving Ideas : Sesame-Scented Snow Peas and Carrots
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