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Noodle soup from the wok with tofu
Oriental soup with egg noodles, Chinese stir-fry mix, spicy tofu and coconut milk.
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Ingredients
Directions
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Bring coconut milk to a boil with water in a pan. Beat the Bumbu spice through a whisk. Cook the noodles according to the instructions on the packaging in the coconut stock.
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Heat in a stirring oil and stir-fry the vegetable mix 3 min. Add the tofu sprouts and cook for 2 min.
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Scoop the roent-tofu mixture through the coconut stock and heat for another 5 minutes. Season with salt and pepper.
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Chop the coriander. Spoon the soup into deep plates or bowls and sprinkle with coriander.
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Nutrition
945Calories
Sodium19% DV445mg
Fat88% DV57g
Protein60% DV30g
Carbs24% DV73g
Fiber44% DV11g
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