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ANNIEKH
Egg noodles with vegetables and tofu
Noodles with tofu, broccoli, onion and chestnut mushrooms.
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Ingredients
Directions
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Cut the onions in half rings, the chestnut mushrooms in four, the broccoli in florets and the tofu in strips.
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Press the garlic cloves, mix them with the ketjapmarinadeen add to the tofu. Let marinate for 10 minutes. Boil the broccoli in plenty of boiling water for 3 minutes.
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Scoop out of the pan with a slotted spoon in a colander. Prepare the egg noodles in the broccoli boiling water according to the instructions on the packaging.
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Heat the oil in a stirring stir fry the onions and the mushrooms 5 min. Add the tofu with the marinade and stir fry 3 min.
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Add the broccoli and stir-fry for another 1 min. Season to taste with salt and pepper.
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Drain the egg noodles and distribute them over 4 plates. Spoon the vegetables and the tofu. Serve immediately.
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Nutrition
475Calories
Sodium0% DV1.000mg
Fat23% DV15g
Protein50% DV25g
Carbs20% DV60g
Fiber28% DV7g
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