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CHESSETTE
Japanese tofu-andijvieroerbak
Egg noodles with cucumber, tofu, onion, endive and soy-wok sauce.
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Ingredients
Directions
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Cut the onion into half rings. Cook the noodles al dente according to the instructions on the package.
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Meanwhile, halve the cucumber in the length, remove the seeds with a teaspoon and cut the cucumber halves into slices.
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Heat the oil in a wok or frying pan and fry the tofu and the onion rings golden brown in 5 min.
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Add the endive and the cucumber and stir fry until the endive is warm and starts to shrink. Add the soy sauce and the wok sauce and warm well.
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Drain the noodles and distribute them over bowls. Spoon the stir-fried vegetables with tofu.
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Nutrition
445Calories
Sodium0% DV1.410mg
Fat25% DV16g
Protein40% DV20g
Carbs18% DV55g
Fiber52% DV13g
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