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Shelby Knockenhauer
Fried noodles with sugarsnaps and spicy tofu
A delicious vegetarian Chinese recipe for baked noodles with sugarsnaps and spicy tofu.
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Ingredients
Directions
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Put the tofu cubes in a bowl and spoon in the soy sauce, sambal and ginger powder. Let this marinate for an hour.
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Bring a large pot of water with salt to the boil and blanch the sugar snaps for one minute. Remove them from the water in a colander and rinse them with cold water. Cut the sugarsnaps in the length once.
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Place the noodle in the boiling water and turn off the heat source. Let the noodles wallow for a few minutes and then stir with a fork.
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Drain the noodle and rinse under the tap to prevent sticking. Let the noodle drain and cut it with a pair of scissors several times.
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Heat a tablespoon of oil in a frying pan and fry the cubes of tofu on a high setting while being crispy. Pour in the remaining marinade and set aside.
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In the meantime, heat the rest of the oil in a stir-frying pan and stir the garlic.
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Add the sugarsnaps, the tofu cubes and the sesame seed and fry for a few more minutes until everything is well warm.
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Season to taste with salt and freshly ground pepper. Serve directly and garnish with the spring onion and the sesame seeds.
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Nutrition
475Calories
Sodium0% DV0g
Fat25% DV16g
Protein42% DV21g
Carbs21% DV62g
Fiber0% DV0g
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