Vegetable Chow Mein
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Tofu takes on the flavour of the foods with which its cooked. So don't be afraid to spice it up - try Cajun and chilli seasonings.
Ingredients
Calorie controlled cooking spray
1 spray(s), low fat
Garlic
2 clove(s), crushed
Root Ginger
1 tablespoon(s)
Chilli, green or red
1 individual, (red) seeded and finely chopped (optional)
Leek
1 medium, trimmed and sliced
Carrots, raw
1 medium, peeled and sliced
Courgette
1 medium, trimmed and sliced
Water Chestnuts
200 g, drained if canned
Smoked Tofu
250 g, cut into 0.5 inch cubes
Egg noodles, dry
200 g, cooked and drained
Soy Sauce
2 tablespoon(s)
Coriander, fresh
2 tablespoon(s), small bunch, chopped
Rice Wine Vinegar
2 tablespoon(s)
Mushrooms
250 g, sliced
Instructions
1
Heat a non-stick wok coated with cooking spray and sauté garlic, ginger and chilli if using, for 20 seconds. Add leek, carrot, courgette and water chestnuts and stir-fry for 3 to 4 minutes. Remove and set aside.
2
Coat wok with cooking spray and stir-fry mushrooms and tofu until browned. Remove and set aside.
3
Coat wok with cooking spray and cook half the noodles, stirring often. Repeat with remaining noodles. Return vegetables, mushrooms and tofu to wok, add soy and rice wine vinegar toss and heat through. Taste and season if necessary.
4
Serve sprinkled with coriander.
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