Thai Stir- Fried Noodles with Tofu, Diabetic Friendly Recipe
by Tarla Dalal
Added to 22 cookbooks
This recipe has been viewed 12971 times
Who can say no to Thai -style noodles, stir-fried with tofu and bean sprouts, laced with a tinge of ginger and garlic?
Peanuts and bean sprouts impart an exciting crunchy texture to this tangy, easy noodle preparation. Tofu, for its part, boosts the protein and iron content of this dish.
I have used rice noodles but added other fibre-rich veggies, bean sprouts etc to make this recipe diabetic -friendly.
- Heat the oil in a non-stick kadhai, add the ginger, garlic, tofu, onions and soya sauce, mix well and sauté on a medium flame, while stirring continuously till the onions turn golden brown in colour,.
- Add the noodles, bean sprouts, lemon juice, sugar and salt and toss gently.
- Place on a serving dish and sprinkle peanuts on top.
- Serve hot topped with peanuts.
- To get 2 cups of cooked rice noodles, soak 200 gm of raw rice noodles in boiling hot water and keep aside covered for 10 to 15 minutes or as the instructions on the package specify. Drain the water and immerse in cold water in order to arrest any further cooking. Drain and use as required.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
|Carbohydrates|| 16.3 gm|
|Fat|| 5.0 gm|
|Iron|| 2.9 mg|
|Fibre|| 1.4 gm|
|Calcium|| 94. 8 mg|
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