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Thai Pot Noodles

VIEWS 836

Energy (kcal)- 174

Protein (g) - 8

Carbohydrate (g)- 18.4

Fat (g) - 5.4

Khyati's Health-O-Meter Says:

Tofu is low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It contains all eight essential amino acids. Soya protein (from which tofu is derived) is believed to help lower levels of bad cholesterol (LDL). Whole wheat/ gluten free/quinoa noodles not only provides satiety but also is much healthier than simply the noodles made from refined flour (maida), as it is a whole grain. Quinoa is a complete protein containing lysine which is absent in other grains. Also, it is gluten-free which benefits gluten intolerant/celiac disease patients

INGREDIENTS
  • Whole wheat/gluten free/quinoa noodles- 20g
  • Bean sprouts (moong) 10g
  • Carrots (julienne) 20g
  • Bell peppers( yellow, red) (sliced)- 25g
  • Tofu/ cottage cheese  (matchbox size) 20g
  • Lemongrass (sliced) ½ stalk
  • Thai chill split-2-3
  • Oil- ½ teaspoon (2g)
  • Salt- to taste
  • Coriander leaves chopped- 1 tablespoon 
DIRECTIONS
Step 1 Cook noodles in boiling water until tender and drain using a colander. Step 2 Heat oil in a wok over high heat, add lemongrass, Thai chillies and cook till it is fragrant. Step 3 Boil the vegetables and once tender separate the vegetable stock. Add carrots, bell peppers then add tofu, bean sprouts, salt, and cook. Step 4 Add noodles and vegetable stock to the wok and saute everything for 2-3 minutes. Step 5 Garnish with coriander and serve hot.

Thai Pot Noodles - BY KHYATI RUPANI

10 FEB 2018
VIEWS 836
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