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Recipe stir-fried Vegetables with fried noodles and peanuts

I’m always looking for the way to eat something quick but hearty and tasty, and I have found that my wok and my multi cutter Black + Decker are the perfect couple. Get all the multi cutter: spinach, cucumbers, swiss chard, brocli, peppers, etc and then I put in the wok to saute while I see that I add as a protein or as in this case, the fried noodles and you are done! A healthy dinner, delicious and very quick and easy to do. So no excuses, to eat rich do not need great job, especially with this recipe of stir-Fried Vegetables with fried noodles and peanuts, which also carries a soy sauce and chilli which makes it even more tasty.

INGREDIENTS

  • 7 ounces of noodles brown rice
  • 1 package 14 ounces of tofu
  • 1 tablespoon olive oil for saute
  • 3-4 cup of chopped vegetables (I used a mix of broccoli, cucumber, zucchini, swiss chard, spinach, red peppers, mushrooms, )
  • 2 cloves garlic, chopped
  • peanuts , coriander and lime to serve

For the Sauce

  • 1/4 cup soy sauce
  • 2-3 tablespoons brown sugar or honey
  • 1/4 cup of water
  • 2-3 tablespoons of white vinegar , to taste
  • 1 teaspoon of paste of chile , to taste

MODE OF PREPARATION

For the sauce, shake all the ingredients until smooth.
Put to soak the rice noodles in a bowl with warm water. Leave to one side
Press the tofu with paper towels to remove the water. Cut the tofu into cubes. In a nonstick skillet over medium-high heat, brown the tofu with a little olive oil until golden brown. Add a little of the sauce to get a good golden crust forms, so that the tofu is golden must have patience because the moisture is concentrated it takes, but the result is wonderful, it can take between 15 to 20 minutes over medium-low heat to not burn. When you are ready place it into a bowl and leave to part.
In the same pan, add the vegetables and garlic and another splash of oil, and I put peanut or sesame oil but olive is fine if you don’t have the other. Shufe for frying over medium-high heat until crisp and tender.
Drain the noodles and agrégenlos to the pan with the vegetables. Add about half of the sauce and sauté until fully mix.

To serve, add the tofu, cover with chopped peanuts, chopped cilantro and a few slices of lemon.

If you want protein can change the tofu for chicken, we