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Thai Pot Noodles

VIEWS 501
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Energy (kcal) - 174

Protein (g) - 8

Carbohydrate (g) - 18.4

Fat (g) - 5.4

Khyati's Health-O-Meter Says:

Tofu is low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It contains all eight essential amino acids. Soya protein (from which tofu is derived) is believed to help lower levels of bad cholesterol (LDL). Whole wheat/ gluten free/quinoa noodles not only provides satiety but also is much healthier than simply the noodles made from refined flour (maida), as it is a whole grain. Quinoa is a complete protein containing lysine which is absent in other grains. Also, it is gluten-free which benefits gluten intolerant/celiac disease patients

INGREDIENTS:
  • Whole wheat/gluten-free/quinoa noodles - 20g
  • Bean sprouts (moong) - 10g
  • Carrots (julienne) - 20g
  • Bell peppers( yellow, red) (sliced) - 25g
  • Tofu/ cottage cheese  (matchbox size) - 20g
  • Lemongrass (sliced) - ½ stalk
  • Thai chill split - 2-3 no.
  • Oil - ½ teaspoon - (2g)
  • Salt - to taste
  • Coriander leaves chopped - 1 tbsp 
DIRECTIONS:
Step 1 Cook noodles in boiling water until tender and drain using a culander. Step 2 Heat oil in a wok over high heat, add lemongrass, Thai chillies and cook till it is fragrant. Step 3 Boil the vegetables and once tender separate the vegetable stock. Add carrots, bell peppers then add tofu, bean sprouts, salt, and cook. Step 4 Add noodles and vegetable stock to the wok and saute everything for 2-3 minutes. Step 5 Garnish with coriander and serve hot.
Recipe Category:
Cereals And Grains
Recipe Title:

Thai Pot Noodles

Recipe Views:
501
Recipe Type:
Veg
Recipe Kcal:
174

Energy
(kcal)

8

Protein
(g)

18.4

Carbohydrate
(g)

5.4

Fat
(g)

Khyati's
Health-O-Meter Says:

Tofu is low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It contains all eight essential amino acids. Soya protein (from which tofu is derived) is believed to help lower levels of bad cholesterol (LDL). Whole wheat/ gluten free/quinoa noodles not only provides satiety but also is much healthier than simply the noodles made from refined flour (maida), as it is a whole grain. Quinoa is a complete protein containing lysine which is absent in other grains. Also, it is gluten-free which benefits gluten intolerant/celiac disease patients

INGREDIENTS:
  • Whole wheat/gluten-free/quinoa noodles - 20g
  • Bean sprouts (moong) - 10g
  • Carrots (julienne) - 20g
  • Bell peppers( yellow, red) (sliced) - 25g
  • Tofu/ cottage cheese  (matchbox size) - 20g
  • Lemongrass (sliced) - ½ stalk
  • Thai chill split - 2-3 no.
  • Oil - ½ teaspoon - (2g)
  • Salt - to taste
  • Coriander leaves chopped - 1 tbsp 
DIRECTIONS:
Step 1 Cook noodles in boiling water until tender and drain using a culander. Step 2 Heat oil in a wok over high heat, add lemongrass, Thai chillies and cook till it is fragrant. Step 3 Boil the vegetables and once tender separate the vegetable stock. Add carrots, bell peppers then add tofu, bean sprouts, salt, and cook. Step 4 Add noodles and vegetable stock to the wok and saute everything for 2-3 minutes. Step 5 Garnish with coriander and serve hot.
Recipe Title: Thai Pot Noodles
Recipe Category: Cereals And Grains
Recipe Views: 501
Recipe Type: Veg
Recipe Kcal:

Energy 174 (kcal), Protein 8 (g), Carbohydrate 18.4 (g), fat 5.4 (g).





Khyati's
Health-O-Meter Says:

Tofu is low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It contains all eight essential amino acids. Soya protein (from which tofu is derived) is believed to help lower levels of bad cholesterol (LDL). Whole wheat/ gluten free/quinoa noodles not only provides satiety but also is much healthier than simply the noodles made from refined flour (maida), as it is a whole grain. Quinoa is a complete protein containing lysine which is absent in other grains. Also, it is gluten-free which benefits gluten intolerant/celiac disease patients

INGREDIENTS:
  • Whole wheat/gluten-free/quinoa noodles - 20g
  • Bean sprouts (moong) - 10g
  • Carrots (julienne) - 20g
  • Bell peppers( yellow, red) (sliced) - 25g
  • Tofu/ cottage cheese  (matchbox size) - 20g
  • Lemongrass (sliced) - ½ stalk
  • Thai chill split - 2-3 no.
  • Oil - ½ teaspoon - (2g)
  • Salt - to taste
  • Coriander leaves chopped - 1 tbsp 
DIRECTIONS:
Step 1 Cook noodles in boiling water until tender and drain using a culander. Step 2 Heat oil in a wok over high heat, add lemongrass, Thai chillies and cook till it is fragrant. Step 3 Boil the vegetables and once tender separate the vegetable stock. Add carrots, bell peppers then add tofu, bean sprouts, salt, and cook. Step 4 Add noodles and vegetable stock to the wok and saute everything for 2-3 minutes. Step 5 Garnish with coriander and serve hot.

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Thai Pot Noodles - BY KHYATI RUPANI

10 FEB 2018
VIEWS 501
COMMENTS 0

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